Incredibly Cheesy Turkey Meatloaf

Incredibly Cheesy Turkey Meatloaf

Brooke Salt 1

"This incredible meatloaf is sure to be a family favorite. It's SIMPLE to make using turkey, loads of cheese, and Italian bread crumbs."

Ingredients 1 h 15 m {{adjustedServings}} servings 440 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
  3. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
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Reviews 1016

  1. 1300 Ratings


This was VERY good! I made some changes, here is exactly what I did: I grated 4 baby carrots and about half of a yellow onion into the bowl using a large microplane. I soaked the 1 cup of breadcrumbs in the 1 cup of milk while I was grating the veggies. This last step plumps up the bread so that it's nice and moist all through the mixture, and then I just add this mushy mixture to the meatloaf. Also, I grated the colby cheese fresh instead of using pre-grated since I find it melts better this way. As the recipe stated, after using my hands to mix the meatloaf, I FOLDED the cheese in using a spoonula as if making a mousse. I added a few splashes of worcestershire sauce to the mix, and then I formed TWO loaves in a 9x13 baking dish. Covered each loaf with a thin layer of my favorite bottled BBQ sauce, and used a thermometer to alert me when they had reached 175 degrees, took them out of the oven and covered with foil for a couple of minutes. Delicious! I love this served with oven-roasted potatoes or mashed potatoes, and 'Jamie's Cranberry Spinach Salad' from this website. ***UPDATE: according to the USDA website (and other websites as well), ground turkey must be cooked to 165 degrees. So, I remove this meatloaf from the oven when it registers between 155 and 160, and then cover tightly with foil so it comes up to temp. ALWAYS moist, never dry.


This recipe is great and super quick!! I added much more seasoning to the ground turkey vs. just the S&P the recipes calls for - such as, grated onion, garlic, worchestire, seasoning salt. I also used shredded cheddar instead of cubed colby because that is what I had on hand. Also, try BBQ sauce on the top instead of the traditional ketchup. I mixed all the ingredients earlier in the day while my son was sleeping and let it sit in the fridge. Then I just slipped it in the oven. I think that really helped meld the flavors together. I would definitely make this again.

Miss  Molly

The flavor on this meatloaf was 5 stars, even my picky kids asked for seconds. I had to give it a 4 for CATCHING MY OVEN ON FIRE. I was a bit skeptical about the cheese being in cubes, but after the great reviews I figured I was over reacting. Even so I made my cubes smaller. 20 minutes into cooking cheese bubbled out the pan, onto the heating element and caught fire. I put a tray under it and continued cooking. It was great flavor. From now on I will shred my cheese as I usually do. I also shredded on small zucchini and a small carrot and added them to the mix since I was a bit short pundage wise on the turkey. (This was also a great way to gets some veggies into the kids!) Great recipe,just please shred your cheese!