The best turkey meatloaf is juicy, flavorful, and comforting – everything you want in a classic meatloaf but made lighter with lean ground turkey. It’s moist and tender on the inside, perfectly seasoned, and topped with a tangy, slightly sweet glaze that caramelizes beautifully as it bakes. This dish is a weeknight favorite that feels both wholesome and satisfying.
The secret to a great turkey meatloaf is keeping it moist while packing it with flavor. Ground turkey is naturally leaner than beef, so adding moisture is key. Ingredients like finely diced onions, garlic, carrots, or even grated zucchini work perfectly. A splash of milk, chicken broth, or a bit of ketchup mixed into the meat helps prevent it from drying out while baking.
The seasoning is simple but essential – a mix of salt, pepper, garlic powder, onion powder, dried herbs like thyme or parsley, and a little Dijon mustard or Worcestershire sauce for depth. Classic breadcrumbs or panko help bind the loaf together, keeping it tender without being dense.
Once shaped into a loaf, the magic happens with the glaze. A mixture of ketchup, a little brown sugar, and a splash of vinegar creates a sticky, flavorful topping that adds just the right amount of sweetness and tang.
Baked until golden and cooked through, the turkey meatloaf comes out juicy, with a beautifully caramelized glaze on top. Let it rest for a few minutes before slicing to keep all those flavorful juices locked inside.
Serve it with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal. It also makes fantastic leftovers – try it sliced in a sandwich the next day.
For drinks, pair this comforting dish with a glass of Pinot Noir, Chardonnay, or a sparkling water with lemon.
This turkey meatloaf is proof that healthier comfort food can still be incredibly delicious, filling, and something the whole family will request again and again.
Ingredients
- 1 pound ground turkey Lean preferred
- 1 cup bread crumbs Whole wheat or gluten-free as needed
- 1 large egg Lightly beaten
- 1/2 cup milk Low-fat or full cream
- 1/4 cup ketchup Plus more for topping
- 1 medium onion Finely chopped
- 2 cloves garlic Minced
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Freshly ground
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground turkey, bread crumbs, egg, milk, ketchup, onion, garlic, salt, and black pepper. Mix until just combined.
- Transfer the mixture to a loaf pan and shape into a loaf. Spread an additional layer of ketchup over the top.
- Bake in the preheated oven for about 55 minutes, or until the internal temperature reaches 165°F (75°C) and the loaf is cooked through.
- Let the meatloaf rest for 5 minutes before slicing. Serve hot.
Nutrition
This meatloaf is a game-changer! So juicy and flavorful. 5 stars for sure!
Meatloaf? More like MEATLOAF OF MY DREAMS! Absolutely loved it.
I was skeptical about using turkey instead of beef, but it turned out pretty good. Not the same but decent!
Turkey meatloaf is actually pretty tasty! I always use it instead of beef now. It’s lighter and healthier!
My kids didn’t want to eat it. I don’t know why cause I thought it was tasty. Going back to beef next time.
This was such a hit with my family! My kids usually don’t eat meatloaf, but they loved this one! Will definitely make again!
I followed it exactly and it was fine… kinda bland though? Maybe I under-salted. Also I used regular breadcrumbs by accident—still not bad.
Made this tonight and it’s seriously great—juicy and not dry at all. I used gluten-free crumbs and it still held together perfectly. The ketchup layer on top is a nice touch.
I dunno… 55 minutes at 350 seems a little short for turkey in my oven. I followed it-ish and it was a bit drier than expected. I’ll try covering it next time maybe. But yeah ketchup layer is definitely good.
Just made this and I’m obsessed too—mine stayed juicy the whole way through. I also used gluten-free crumbs and it actually held together like you said. The ketchup on top caramelized a bit and tasted amazing.
I followed the recipe but it fell apart when I sliced it. I think I need to add more egg.
Adding another egg could definitely help bind it together better. You might also want to let it rest for a bit longer before slicing. Good luck!
This was surprisingly good! I used ground chicken instead, and it still turned out yummy. 👍
I didn’t have garlic so I used garlic powder. Still turned out great!
My kids said it’s ‘weird’ at first then seconds happened. Turkey meatloaf is underrated. Great weeknight dinner.
Cooked it exactly and it turned out dry 😩. I think my bread crumbs were too dry and I probably mixed too much. Still ate it with ketchup, obviously.
Oh no 😩 Turkey can go dry so fast. I think you’re spot on about the crumbs—if they’re drier than usual, it’ll soak up the milk and tighten up. Next time try fresher crumbs or add a splash more milk, and mix just until it comes together (overmixing = tough). Also, don’t bake much past 55 min—resting helps but overbaking hurts.
Maybe your oven runs hot? Mine always does, so 350 ends up like 375 lol. I’d check with a thermometer and also make sure you’re using enough ketchup in the loaf—some brands are thicker. Dry meatloaf = probably not enough moisture or you cooked it too long.
I found it a bit dry. Maybe needs more milk? Or less breadcrumbs.
This was easy, but 350°F for 55 mins felt long for my loaf pan. I hit 165°F earlier—probably smaller pan.
Yeah I agree—55 mins at 350°F depends *a lot* on the loaf pan size and thickness. If you were hitting 165°F early, that’s actually perfect timing. I usually check at like 40–45 mins and trust the temp more than the clock. 👌
Does anyone know if I can use this for burgers? Like just shape it different? 🤔
I’m confused—my internal temp hit 165°F at like 45 minutes and it was already kinda dry. Anyone got pan size tips?
Pan size definitely matters. If your loaf pan is bigger/shallower, it’ll cook faster and dry out. I’d stick with a standard ~9×5 inch loaf pan, and consider adding a little extra ketchup on the top (or even a foil tent for the first 15–20 min). Also, 45 minutes sounds like yours might be a smaller/thinner setup or your oven runs hot.
I forgot the onion! 😱 Still tasted great, but I bet it would be better with it.
Honestly, who needs onions? Meatloaf is meant to be simple! Yours sounds fine without it.
Onions are super important! You missed out on some flavor for sure. But glad it still turned out good!
The prep was easy, but my loaf stuck a bit to the pan even though I greased it. Next time I’ll line it with parchment. Tasted good though!
Good call on parchment—I’ve had turkey meatloaf do that too, even when greased. Glad it still tasted great though!
Hmm I always just grease and flour the pan and it comes right out. 55 minutes seems kinda short for 1 lb turkey—mine takes more like an hour. Maybe your oven runs hot?
Meatloaf? More like MEATLOATH!!! LOL, just kidding. It was okay, could be better though.
I get what you mean! I think it needed more seasoning too. Maybe try adding some herbs next time?
Not bad, but the ketchup flavor was kinda strong for my taste. Also my oven runs hot so 55 minutes felt like too long. Still ate it all tho 😅
Totally get it—ketchup can be overpowering. Next time I’d try cutting it to like 2–3 Tbsp in the mix and adding more ketchup only on top. Also if your oven runs hot, you might check at 40–45 minutes and go by the 165°F temp (that part’s key).
😅 I’m with you on the oven part. Mine runs hot too, so 55 mins is always “too much” unless I cover it. But I still like ketchup a lot so I wouldn’t change that… maybe just use less sugar ketchup? Idk lol.
Easy to make, but mine fell apart when I sliced it. Maybe I need more bread crumbs?
Super easy to make! I threw in some diced bell peppers for a twist. Yum!
Diced bell peppers? Isn’t that too crunchy for meatloaf? I don’t know about that…
That sounds delicious! I love adding veggies to my dishes. Will definitely try adding bell peppers next time!
Made this for dinner and it came out super juicy—didn’t even miss the beef. The ketchup layer on top is a game changer.
Ooh love that you said it’s super juicy—my turkey meatloaf always dries out. The ketchup layer topping making a “game changer” makes me wanna try it!
Meatloaf is for old people!! But I tried it anyway and it wasn’t that bad tho.
Pretty good! Will make again, but without the garlic!
I dunno. I followed the recipe exactly, but it turned out a bit dry. Maybe my turkey was too lean. Next time I’ll try with a higher fat content.
I added some herbs and used oat milk instead of dairy. Tasted fantastic! Recommend!
I followed the recipe and it came out dry. I used extra-lean turkey though, so maybe that’s on me. Still, 55 minutes felt too long.
Meatloaf is kinda gross to me, but this recipe wasn’t half bad. Still think it could use more seasoning. Just my opinion.
This meatloaf was amazing! So moist and flavorful. My family loved it!
Delish! I added some shredded cheese in the mix and it was AMAZING! Who knew turkey could taste this good? Thnx!
I don’t like meatloaf. Never have, never will. But my family loved it, so 3 stars for them.
I get it! Not everyone enjoys meatloaf. I’ve never liked it either, but I’ve found some great ways to add flavor! Maybe give it another try with different spices?!
3 stars seems fair but I LOVE meatloaf! I could eat it every day! You just haven’t tried a good one yet, I guess. 😂
Pretty solid flavor, especially with the onion + garlic. I wish I’d mixed a bit more thoroughly though—mine was slightly crumbly. Still tasty.
Glad you liked the onion + garlic! If it turned out a bit crumbly, I’d try mixing just a touch longer (or letting the breadcrumbs sit in the milk for 5 minutes) so everything binds better. Also, make sure you’re not packing it too dry.
My family loved it! I added some cheese in between and it was delicious! Will make again!
Took me over an hour to make and it just didn’t taste right. Disappointed. 😒
Pretty solid recipe, but I used gluten-free crumbs and it felt a touch dry. Next time I’ll add a splash more milk and maybe undercook by 2 minutes.
This was genuinely the best turkey meatloaf I’ve made. The ketchup topping caramelized a bit and the inside stayed moist. Followed the 165°F rule and it came out perfect.
Not bad but too much ketchup!! Next time I’ll try BBQ sauce.
I forgot the garlic (oops) and it still tasted okay. So maybe the onion and ketchup are carrying it? 🤷♀️
Looks simple, but I’m confused: is the 1/4 cup ketchup mixed in AND also spread on top? I did both and it turned out okay.
Not bad, but it felt kind of bland to me. I followed the salt/pepper as written, so maybe my turkey was leaner than expected. Ketchup helps, but I’ll season more next time.
Good, but I used regular milk instead of low-fat and it was great! Also, it took longer than 55 mins to cook.
So easy! But why do people say turkey is healthier? It’s kinda gross…),
Turkey is healthier because it’s leaner than beef. But I get what you mean, not everyone likes it! Try adding more spices next time!
Meatloaf for dinner? No thanks, I’m good. Seems weird to put ketchup on meat…
Really good recipe! I’m not a pro chef but I nailed it! Thanks!
Congrats on nailing it! Meatloaf is so underrated. Glad you liked it! 😊
Pretty good, though I added a splash of Worcestershire because ketchup alone feels a little flat to me. Next time I might cut the salt slightly.
Simple and easy! Even got my kids to eat it without complaints, which is a miracle! 😊
I liked it, but I think my loaf was a bit dry—maybe I overbaked or my turkey was extra lean. Next time I’ll check earlier and maybe add a splash more milk.
The salt amount seems like a lot? I only used 1/2 tsp and it was still tasty. Might be personal preference but watch it if you’re salt sensitive.
Not bad, but I found it a bit bland. Maybe because I was shy with the salt and pepper. Also, I forgot to top with extra ketchup until halfway through 😅
Yum! Ground turkey is healthier and tastes great, this recipe rocks!
I agree! Turkey meatloaf is way better than beef. Plus, healthier for sure! 😊
Eh, not my fav! The meatloaf was dry, maybe I should’ve added more milk. 🤷♂️
Is the ketchup really necessary? I usually put BBQ sauce on mine.
This meatloaf is a game changer! So moist and flavorful. My kids loved it!
It’s all good until you add ketchup. Yuck! Who puts that on meatloaf?
Ketchup is classic! It’s a meatloaf staple. Don’t knock it till you try it!
Who even eats meatloaf without ketchup? That’s like a pizza without cheese! 😆
Pretty solid recipe. I used gluten-free breadcrumbs and it still held together nicely. Next time I might add a little Worcestershire for extra depth.
350°F? That seems low. I usually do 425 and it cooks faster. Not sure if I trust the time/temp…
I used beef instead of turkey and it turned out great too! I don’t get why people stick to turkey.
Meatloaf is like the main food of my childhood, this recipe rekindled those memories.
I like meatloaf, but turkey always feels a little bland to me. I’ll try adding herbs next time. Also I used regular bread crumbs—sorry gluten-free folks.
Totally get that—turkey can be a little dry/bland. Herbs will help a lot! I usually add a pinch of dried thyme/rosemary and a little Worcestershire too (if you like it). Also, ketchup + onion is a solid start.
Turkey bland? Maybe you’re overbaking it. 55 mins sounds fine but ovens vary. I’d check early so it stays juicy. And bread crumbs are fine—gluten-free works too, no need to apologize lol.
I hate measuring 1/4 cup ketchup. I just poured until it looked right and hoped for the best. Surprisingly came out decent.
Yummy! I added some extra spices and it turned out great. So flavorful!
Sounds delicious! I love adding spices too. What did you use?
Very easy to make! I added some Italian seasoning for a twist! Yum yum 🙂
Glad you enjoyed it! Italian seasoning is a great idea! Makes it more flavorful.
Made this last night and it came out juicy (for turkey, anyway). The ketchup on top is key—sweet-savory is the move. I used gluten-free crumbs and no issues.
Ooh love this—glad it stayed juicy with gluten-free crumbs! The ketchup layer really is the secret.
This is the best meatloaf I’ve ever made! My family loved it! Definitely a keeper.
I’m so glad to hear that! Meatloaf is such a classic dish. I can’t wait to try this recipe myself. Thanks for sharing!
I was skeptical about turkey meatloaf being “best,” but the flavor is solid. Onion + garlic really helps. Next time I’ll add a little Worcestershire to boost it.
Made this last night and it turned out juicy. I used gluten-free breadcrumbs and it held together great. The ketchup topping is such a classic touch—will do again!
So glad it turned out juicy! And using gluten-free breadcrumbs is a great call—glad it held together well. The ketchup layer really does make it better, doesn’t it?
Huh, I tried something like this once but my topping kinda burned—did you cover it or just bake straight through? Also 55 minutes seems a little short for my oven.
Turkey meatloaf? Idk… I feel like beef meatloaf is way better. But I admit this was still tasty, just not my “forever” version.
I’m picky about meatloaf texture, but this one held together well. I used gluten-free breadcrumbs and didn’t notice any weird dryness.
Made this tonight and it turned out juicy! The ketchup on top caramelized a bit and the garlic/onion flavor came through. Would definitely make again.
I’m skeptical about turkey meatloaf staying tender without more fat. Mine turned out a little dense—could be my bread crumbs. Any tips for keeping it juicy?
Totally feel you—lean turkey can get dry fast. I keep it juicy by not over-mixing and letting the crumbs soak a bit in the milk for 5 minutes first. Also, 55 minutes might be a little long depending on your loaf pan—pull it as soon as it hits 165°F and let it rest.
I tried this once and it was dry too. My bad tho—I used too much bread crumbs and mixed it like I was kneading bread. Next time I’ll add a little extra milk or maybe even some shredded cheese? Kinda doubt ketchup helps much, but I’ll follow it.
meh. didn’t rise or idk it was kinda bland. i might’ve forgot the garlic lol
meh fr. i think i skipped garlic once… or maybe my oven runnin hot? mine was dry too, not gonna lie. but 55 min at 350 should be ok if it hits 165. maybe add a splash more milk next time or more onion 😅
Oh no—sounds like it might’ve needed a little more time or moisture. Turkey loaf can get bland fast. Did you actually use the full 2 cloves of garlic and enough ketchup on top? Also mixing “just until combined” matters; overmixing can make it dense.
This meatloaf is a game changer! So juicy and full of flavor!!
Not bad, but I’m confused why there’s ketchup in the mix AND on top… felt redundant. Also mine came out a little sweet. Maybe cut the ketchup next time.
Nah, turkey meatloaf? Just stick with beef. It’s way better.
I’m not really a fan of turkey meatloaf… it just doesn’t taste the same as beef. Tried it and was eh.
I didn’t have any onion, so I just skipped it. It was still good!
350°F? I swear I usually do 375 for meatloaf… but it still worked. Texture was nice—couldn’t tell it was turkey until I checked the calories lol.
Is turkey meatloaf even a real thing? Seems weird to me… but I guess it’s popular for some.
This is NOT the best meatloaf. My grandma did it better, no offense.
This is the best turkey meatloaf I’ve tried. Family actually asked for seconds, which is rare. Thanks for the easy steps.
Too much ketchup! It was sweet and I didn’t like it. Halved it next time.
Dude, this is the best. Simple and delicious, enough to feed my whole family! 10/10!
Made this tonight and it turned out super juicy! The ketchup layer on top caramelized a bit and the whole thing smelled amazing while baking.
I’m not sure about the ketchup amount—seemed like a lot. But once it baked, it caramelized and wasn’t overpowering. Would tweak next time.
Solid recipe, but 55 minutes felt a little short for my loaf pan (probably thinner pan). I had to bake closer to 65. Still, great flavor.
Can you use chicken instead of turkey? Asking for a friend.
Sure, chicken can work! Just make sure to adjust the cooking time. My friend did it once and it turned out great!
i dunno… it’s okay but not exciting… has anyone tried it with cheese?
I tried this but it came out too dry. Maybe I need to add more milk next time?
Yeah, adding more milk could help! Sometimes I add a bit of broth too for moisture. Good luck next time!
Super easy recipe! I’m not a cook, but I nailed this one. Thanks!
That’s awesome! I love when recipes boost confidence. Meatloaf is a classic!
But turkey meatloaf? I dunno, I prefer beef. Turkey is too dry sometimes. 😕
Not gonna lie, I don’t trust “best” in the title. But it turned out decent—family ate seconds. I’ll give it credit.
I didn’t have garlic so I used onion powder instead… kinda bland. Maybe that’s on me, but I’d recommend not skipping the garlic.
Made this last night and it was shockingly good. The ketchup on top caramelizes a bit and the turkey stays juicy. I used gluten-free crumbs and it still held together!
Five stars—easy and reliable. The resting time actually matters; slicing right away made it crumble a bit.
5 minutes rest is underrated. Letting it sit made slicing way cleaner. Good call, whoever wrote this.
Totally agree—resting makes a huge difference. I used to slice right away and it always fell apart. This tip is legit.
This meatloaf is all wrong. Meatloaf should be beef, not turkey!!!
Healthy and tasty! I’ll make this again for sure! 👍
I’m glad you enjoyed it! It’s one of my favorite recipes too. 😊
I’m picky about meatloaf being too dry, so I liked the milk + egg combo. Could use a touch more pepper though—mine tasted mild at first.
This is my new go-to. Easy ingredients, quick prep, and it doesn’t fall apart when slicing. Resting 5 minutes matters, don’t skip that.
I’m skeptical of turkey meatloaf because it always feels healthier than tasty, but this one surprised me. Not “beef meatloaf” vibes, more like cozy home cooking.
Not gonna lie, I was skeptical about turkey staying moist, but it worked. Resting 5 minutes helped a lot for slicing cleanly.
Wait, I thought meatloaf needs like 75 minutes? Also, 1/4 cup ketchup in it seems like a lot… but if it stayed moist, fine. I’ll try it and not overmix next time lol.
I had the same worry—turkey can turn out dry—but 55 minutes + that 165°F temp makes sense. The 5-minute rest is key, I always rush slicing 😅
I followed the recipe pretty closely, but mine took about 65 minutes instead of 55. Still came out tasty though—family asked for seconds. Next time I’ll watch the temp more closely.
Made this tonight and it was actually juicy for a turkey loaf—usually mine comes out dry. The ketchup on top is a great move. Will do again!
Flavor is solid, but mine needed closer to 65 minutes to hit 165°F. I think my loaf pan was deeper than usual.
Hmm, I followed it exactly and mine was done way before 55 min… so 65 feels like the oven might run cooler or somethin. Did you cover it with foil or use a glass pan? Also 165 is the only thing that matters, right?
That makes sense—pan depth can totally change bake time. I’ve had the same issue when my loaf pan runs smaller/thicker too.
Not gonna lie, it was kinda bland. I think the ketchup topping isn’t enough flavor for my taste. Maybe add Worcestershire or more pepper.
Ugh I get what you mean. That ketchup layer is basically just sweet-tang and doesn’t bring much depth. Adding Worcestershire (and maybe a bit more black pepper) sounds like a great fix—try it in the meat mixture too.
I didn’t think it was bland at all? Maybe you’re using no-salt turkey or something. Also ketchup already has flavor, so more pepper might be enough. Next time add a little extra onion/garlic like the instructions says.
I think the internal temp should be 160 not 165 but idk. Mine came out a little firm but okay. Sauce was good.
Mine always gets a little firm too… I tried cooking it “until 165” and it was like dry turkey loaf 😩. Maybe rest longer or add a splash more milk? Also 55 min felt fast for my pan size.
160°F sounds plausible for turkey if you like it a bit more tender—165°F is the safer, more conservative USDA-style target. Glad yours still came out good though, and that ketchup sauce is the best part!
Simple and good. 350 is the way. Tho my ketchup layer slid off a lil—still ate it all lol.
350 really is the sweet spot 😄 And honestly, a ketchup-slide is just “rustic” — still counts!
Meatloaf? with turkey? why not just use beef lol. I guess it was okay but the texture wasn’t what I’m used to.
Pretty good, but I think 55 minutes was a bit short for my loaf pan. I had to add like 10 more minutes to hit 165°F. Still tasty though.
Not bad, but I expected more flavor. The onion/garlic were fine, yet it felt a little bland to me. I added extra pepper and a pinch of smoked paprika after mixing and that helped a lot.
Turkey meatloaf always comes out kinda dry for me, so I was skeptical. This one was better than usual, but the ketchup on top almost burned at the 55-minute mark. I’d tent it with foil next time.
Hmm ketchup almost burned at 55 minutes? 350°F for 55 seems maybe too long for my oven… I’d check at 45 and not pile so much ketchup. Turkey is always dry for me too, so I’m still skeptical 😅
I totally get the dryness struggle with turkey. Tent + foil is smart—also I’ve found adding a little more milk (like 2–3 tbsp) helps keep it from drying out.
Tastes good, but 55 minutes felt a little short in my oven. I checked with a thermometer and it still needed like 8-10 more minutes for 165°F.
Meatloaf turned out dry for me. I cooked it closer to 65 minutes and it still wasn’t as tender as I wanted. I might need more milk or less breadcrumbs.
Sorry it came out dry 😕 Turkey can be stubborn—maybe add a bit more milk (or even an extra splash) and don’t pack the mix too tightly. Also, check doneness with temperature; once it hits 165°F you really want to pull it and let it rest. How thick was your loaf/pan size?
I followed it exactly but my turkey loaf kind of fell apart when I sliced it. I think my bread crumbs were too coarse? Any tips?
Maybe 55 min isn’t long enough?? Mine always stays together if I cook it till it’s really firm. And I think coarse crumbs could mess it up, yeah. Next time add a splash more milk or ketchup if it seems dry.
That sounds really frustrating! I’d try finer crumbs (or pulse them a couple times). Also make sure you’re using the right loaf pan size—too big and it won’t set. The 5-minute rest helps, but you might need 10 minutes before slicing for it to hold together.
Too much ketchup! I can taste it in every bite! What happened to real flavors?
I actually love the ketchup flavor! It adds moisture and sweetness. But I get it, if you’re not a fan, maybe use less next time? 😉
This meatloaf is so moist and delicious! My family loved it. Definitely a keeper!
I’m not usually a meatloaf person, but this was easy and actually tastes like comfort food. Resting for 5 minutes helped a lot with slicing.
Totally get that—I’m usually team “anything but meatloaf,” but turkey ones can actually be pretty comforting. That 5-minute rest is underrated for sure. Thanks for the nudge!
So good.
Right?? I made this with gluten-free crumbs and it still came out juicy. The ketchup on top really ties it together.
Only thing—mine stuck to the pan. I did not line it with foil. Also ketchup topping tasted a lil too strong for my taste but the inside was good.
Ugh, I’m sorry it stuck—good call on lining with foil. Did you grease the pan too? Sometimes the ketchup layer caramelizes and makes it cling.
Mine didn’t taste right either… I think 1/4 cup ketchup is too much. Next time I’ll do less ketchup on top and maybe add some brown sugar or Worcestershire, I dunno.
I followed it exactly and my loaf still took way longer than 55 minutes—more like 70. Still good though, just plan ahead.
Ground turkey meatloaf sounds kinda healthy, so I expected it to taste like cardboard. Nope. Actually yummy.
Very easy and family-friendly. My kid ate it without complaining (rare). Will definitely make again!
Followed the recipe pretty much exactly. Flavor was good, but I think I needed to bake closer to 60-65 min depending on my loaf pan. Still, totally worth it.
I followed it exactly but mine seemed a bit dry after 55 minutes. Could my oven be running hot? Either way, still tasty.
That sounds frustrating! If it was dry at 55 minutes, your oven might indeed run a bit hot (or your loaf pan could be smaller/taller so it bakes faster). Next time try checking a few minutes early and cover loosely with foil for the last 10–15 minutes.