Asian Turkey Meatloaf

A healthy and umami packed twist on a comfort food classic!

If you love a good meatloaf but want to take it up a notch, this Asian inspired meatloaf recipe is for you! Juicy, tender, and packed with umami-rich flavors, this dish brings an exciting twist to the traditional version. With shiitake mushrooms, garlic, ginger, soy sauce, and panko crumbs, each bite is bursting with savory goodness. Plus, it's super easy to make—just 20 minutes of prep, pop it in the oven, whip up your sauce and you're done!

Not only is this meatloaf a fantastic weeknight dinner to add to your weekly menu, but it’s also a great meal prep option. It reheats beautifully and stays juicy even after a day or two in the fridge, making it perfect for lunch leftovers.

Watch my short tutorial here!

While one loaf may not look like a lot, it’s surprisingly hearty—serving up a satisfying dinner with extra portions for the next day or two, a great value for just 2 lbs of ground turkey. Pack it with rice and veggies, or slice it up for an easy meatloaf sandwich!

And let’s talk about the dipping sauce—because honestly, it's the best part! This special blend of ketchup, oyster sauce or hoisin sauce, rice wine vinegar, and shoyu takes the meatloaf to the next level. It adds just the right balance of sweet, salty, and umami-rich flavor that makes every bite pop. Don’t skip it!

I love to test and tweak my recipes and have found that this version is quick, flavor packed and quite the crowd pleaser!

Why you’ll love this Asian meatloaf

Bold, Savory Flavors – Say goodbye to bland and dry meatloaf! The combination of soy sauce, ginger, and garlic creates a deeply satisfying umami taste.
Easy & Quick Prep – You only need 20 minutes to mix everything together before baking.
Moist & Tender – Panko breadcrumbs help retain moisture, giving you a soft, juicy meatloaf.
Family-Friendly – A cozy comfort food that both kids and adults will enjoy, my niece recently devoured 3 slices at our last family dinner where I served this!

Serving & pairing suggestions

Serve with steamed white or brown rice and sautéed bok choy, broccoli or veggies of your choice for a full meal.
Drizzle with a sweet and tangy ketchup glaze for extra flavor.
Turn leftovers into meatloaf banh mi sandwiches!

More questions? Check out the FAQs

How do I make a moist meatloaf?

The key to a moist and tender meatloaf is using the right balance of meat, binders, and moisture-rich ingredients. Here are a few tips:

Use a mix of ground meats – A combination of beef and pork (or even veal) helps prevent dryness.
Don’t overmix – Stir the ingredients until just combined to avoid a dense texture.
Add moisture – Ingredients like soy sauce, ketchup, or even a bit of milk help keep the meatloaf juicy.
Let it rest – After baking, allow the meatloaf to sit for 5-10 minutes before slicing to retain juices.

What is the best binder for meatloaf—breadcrumbs, panko, or oatmeal?

Each binder works differently, depending on the texture you want:

Panko breadcrumbs (my personal favorite for this Asian-style meatloaf!) create a lighter, more delicate texture.
Traditional breadcrumbs add a bit more density, making for a firmer meatloaf.
Oatmeal works well as a gluten-free alternative and absorbs moisture, but it can make the texture slightly softer and denser. I’ve never tried this before but if you have, drop a note in the comments on how it turns out!

For this Asian meatloaf recipe, panko is the best choice since it keeps the meatloaf tender while allowing the bold flavors to shine through.

How long should I cook meatloaf?

Cooking time depends on the size of your meatloaf:

A standard 1 to 1.5-pound meatloaf in a loaf pan takes about 45-55 minutes at 375°F (190°C). I love my rose gold standard 9” x 5” loaf pan.
If making mini meatloaves or muffin-sized portions, they bake in 20-30 minutes.
If using a larger loaf, it may take up to an hour.

Always check the internal temperature to ensure it's fully cooked.

What temperature should meatloaf be cooked to?

For food safety, meatloaf should reach an internal temperature of 160°F (71°C). Use a meat thermometer to check the center of the loaf—this ensures it's cooked through but still juicy.

Can I make meatloaf without eggs?

Yes! Eggs act as a binder to help hold the meatloaf together, but there are great substitutes:

Mashed potatoes or cooked rice – Helps keep the meatloaf moist.
Plain Greek yogurt or sour cream – Adds richness and moisture.
Flaxseed "egg" (1 tbsp flaxseed + 3 tbsp water, mixed and rested for 5 minutes) – A great vegan alternative.

For this Asian meatloaf, a small amount of soy sauce and panko can also help keep everything bound together without eggs. Eggs are pricey so, feel free to play around with these alternatives!

How do I reheat meatloaf without drying it out?

The best way to reheat meatloaf while keeping it juicy is to add moisture back in. Here are a few methods:

Oven (best for whole loaves) – Wrap in foil and bake at 325°F (163°C) for 15-20 minutes, adding a splash of broth or water to keep it from drying out.
Stovetop (best for slices) – Heat in a covered pan over low heat with a bit of water or sauce.
Microwave (quickest option) – Cover with a damp paper towel and heat in 30-second bursts to avoid overcooking.

Can I freeze meatloaf before or after baking?

Yes, and freezing is a great way to meal prep!

Before baking: Shape the meatloaf and wrap it tightly in plastic wrap, then foil. Freeze for up to 3 months. When ready to cook, thaw overnight in the fridge and bake as directed.
After baking: Let the meatloaf cool completely, then wrap slices individually for easy reheating. Frozen cooked meatloaf can be stored for up to 3 months.

Try This Easy Asian Meatloaf Today!

This easy Asian meatloaf recipe is perfect for busy weeknights when you want something comforting but packed with flavor. Give it a try, and let me know in the comments what you think!

Asian Meatloaf