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Smoked Turkey Meatloaf glazed with sauce.
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4.75 from 4 votes

Smoked Turkey Meatloaf Recipe with BBQ Sauce Glaze

The best smoked turkey meatloaf recipe mixed with sautéed onions and mushrooms, and the perfect mix of white and dark meat. Glazed with a tangy BBQ sauce.
Prep Time2 hours
Resting Time15 minutes
Total Time2 hours 15 minutes
Course: Entree
Cuisine: American, barbecue, bbq
Keyword: smoked turkey meatloaf recipe, turkey meatloaf, turkey meatloaf recipe
Servings: 6 people
Author: Mary Cressler | Vindulge
Cost: $15.00

Ingredients

  • 1 ¾ pounds lean ground turkey
  • ¼ pound ground dark meat turkey
  • 2 tablespoons extra virgin olive oil
  • 1 cup red onion, diced (about ½ of a medium red onion)
  • 8 ounces cremini mushrooms, finely chopped
  • 4 cloves garlic, finely diced
  • 1 teaspoon fresh thyme, chopped
  • ¼ cup chicken stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 egg
  • ¼ cup panko
  • 2 tablespoons Ultimate Dry Rub

BBQ Glaze

Instructions

  • Prep Smoker: Preheat the smoker targeting 250 degrees Fahrenheit using fruit wood or oak. Premix the glaze in a small bowl with equal parts Kansas City style BBQ sauce and Ketchup.
  • Sauté Vegetables: Before forming the meatloaf, sauté the onions, cremini mushrooms, garlic, and fresh thyme over medium heat. This softens the texture and adds more savory flavors to the meatloaf. After the sauté, turn off the heat and add chicken stock and tomato paste right in the pan and stir. This will thicken.
  • Mix and Form The Loaf: Transfer the the sauté mix to a large bowl and add the raw ground turkey. Add the remaining ingredients (except the sauce and ketchup). Combine together with your hands. On a large baking sheet lined with parchment or butcher paper, form the meatloaf into a rectangular log or foot ball shape. It’s now ready to go on the smoker. The meatloaf will be moist.
  • Smoke: Grab the meatloaf by gently lifting the parchment paper and putting directly on the smoker. Leaving it on the paper keeps it from falling into the grates before it firms up. Alternatively, can also place the meatloaf on a baking sheet and cook it on the baking sheet (in the center of the smoker). Smoke for 90 minutes or until the internal temperature reaches 150 degrees F.
  • Glaze: After the internal temperature of the meatloaf reaches 150 degrees Fahrenheit, coat it with half of the premixed glaze. Continue smoking until the internal temperature of meatloaf reaches 160 degrees Fahrenheit. Remove from smoker, coat with the remaining glaze and serve.

Notes

Troubleshooting: If the meatloaf is not holding its shape after making it, place in the refrigerator for 15 minutes to slightly cool. The warm sauté can sometimes cause the really moist mix to not hold its shape.

Nutrition

Calories: 333kcal | Carbohydrates: 25g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 648mg | Potassium: 917mg | Fiber: 2g | Sugar: 16g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg