Turkey Meatloaf

🥘 Ingredients

• apple cider vinegar
  1 1/2 tablespoons
• breadcrumbs (italian seasoned)
  3/4 cup
• brown sugar (dark, packed)
  1/3 cup
• dijon mustard (for the glaze, for the meatloaf)
  1 1/2 tablespoons, 1/2 teaspoon
• eggs (large)
  2
• garlic (minced)
  3 cloves
• ground turkey (93/7)
  2 pounds
• ketchup
  2/3 cup
• olive oil
  1 tablespoon
• onions (yellow, medium, minced)
  1
• paprika
  2 teaspoons
• parsley (a few springs chopped fresh, for garnish) (optional)
• pepper (freshly ground black)
  3/4 teaspoon
• salt
  1 1/4 teaspoon
• thyme (dried)
  1 teaspoon
• worcestershire sauce
  1 1/2 tablespoons

🍳 Cookware

• bowl
• pan
• baking sheet
• loaf pan

1. 1

   Begin by making the glaze: in a medium bowl , combine the ketchup , brown sugar , apple cider vinegar , and mustard.

   ketchup: 2/3 cup, brown sugar: 1/3 cup (dark, packed), apple cider vinegar: 1 1/2 tablespoons
2. 2

   Whisk to combine.
3. 3

   Next, in a small pan , heat the olive oil and add the onions .

   olive oil: 1 tablespoon, onions: 1 (yellow, medium, minced)
4. 4

   Cook until softened, then add the garlic and cook for a few minutes more.

   garlic: 3 cloves (minced)
5. 5

   Meanwhile, in a large bowl, combine 1/4 cup of the glaze with the worcestershire sauce , dijon mustard , paprika , thyme , salt , pepper , and eggs .

   worcestershire sauce: 1 1/2 tablespoons, dijon mustard: 1/2 teaspoon (for the glaze), paprika: 2 teaspoons, thyme: 1 teaspoon (dried), salt: 1 1/4 teaspoon, pepper: 3/4 teaspoon (freshly ground black), eggs: 2 (large)
6. 6

   Whisk to combine.
7. 7

   Mix in the onion mixture.
8. 8

   Then add the bread crumbs and turkey.
9. 9

   Use your hands to mix it all together.
10. 10

    Form two loaves on a baking sheet .
11. 11

    Then spread the remaining BBQ glaze over top.
12. 12

    Bake for ⏱️ 40-45 minutes . I prefer this “free-form” meatloaf to those made in a loaf pan ; clean-up is so much easier and all the extra fat is able to ooze out during baking.
13. 13

    Scrape the fat away from the loaves, transfer to a platter, and slice.
14. 14

    Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
15. 15

    Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and dijon mustard . Set aside.

    dijon mustard: 1 1/2 tablespoons (for the meatloaf)
16. 16

    Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about ⏱️ 5 minutes . Add the garlic and cook ⏱️ 1-2 minutes more. Do not brown. Set aside to cool.
17. 17

    In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and 1/4 cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.

    ground turkey: 2 pounds (93/7), breadcrumbs: 3/4 cup (italian seasoned)
18. 18

    Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1 1/2 in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about ⏱️ 45 minutes , until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.

    parsley (a few springs chopped fresh, for garnish)
19. 19

    Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for ⏱️ 24 hours and then reheat it in a 300°F oven until hot in the middle.
20. 📝

    Nutrition: Per serving (6 servings) Calories: 413 Fat: 17g Saturated fat: 4g Carbohydrates: 33g Sugar: 20g Fiber: 2g Protein: 35g Sodium: 1086mg Cholesterol: 166mg