Turkey Meatloaf

Ingredients

• 2 lbs ground turkey (93/7 works best)
• 1 cup panko breadcrumbs (or rolled oats, pulsed coarse)
• 1/2 cup milk (dairy or plant-based)
• 1 small yellow onion, finely grated
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1/4 cup fresh parsley, chopped
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• — Glaze —
• 1/3 cup ketchup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or brown sugar
• Sliced green onions and mashed potatoes, to serve

How to make it

1. 1

   Heat the oven to 350°F and line a 9x13 baking dish or rimmed sheet pan with parchment.

2. 2

   Stir the breadcrumbs and milk together in a small bowl and let them soak for 5 minutes — this breadcrumb panade keeps the meatloaf tender instead of dry.

3. 3

   In a large bowl, combine the ground turkey, soaked breadcrumbs, grated onion, garlic, eggs, parsley, Worcestershire, salt, pepper, and thyme.

4. 4

   Mix gently with clean hands just until the mixture comes together — no more than a minute. Overmixing is the enemy of a tender meatloaf.

5. 5

   Turn the mixture onto the prepared pan and shape it into a free-form loaf about 9 inches long and 3 inches tall. A free-form loaf browns all the way around — no greasy loaf-pan edges.

6. 6

   Whisk the glaze: ketchup, balsamic vinegar, Dijon, and maple syrup until smooth. Brush half of it over the top and sides of the loaf.

7. 7

   Bake for 40 minutes, then brush on the remaining glaze and bake 15 to 20 minutes more, until the internal temperature reaches 165°F.

8. 8

   Rest the loaf for 10 minutes before slicing — it firms up and holds its shape. Serve thick slices with mashed potatoes, a sprinkle of green onions, and a spoonful of the extra glaze. The next day, the leftover-slice sandwich is mandatory.