Description
A classic and flavorful turkey meatloaf recipe with a tangy, sweet glaze. Perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 pounds ground turkey (93% lean)
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- Heat olive oil in a small skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Let cool slightly.
- In a large bowl, combine the ground turkey, egg, panko breadcrumbs, milk, cooled onion and garlic mixture, parsley, Italian seasoning, salt, and pepper.
- Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Form the mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
- For the glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
- Spread about half of the glaze evenly over the top of the meatloaf.
- Bake for 50-60 minutes. After 40 minutes, spread the remaining glaze over the meatloaf. Continue baking until the internal temperature reaches 165°F (74°C) with an instant-read thermometer.
- Remove from oven and let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute.
Notes
- Avoid overmixing the meat mixture to ensure a tender meatloaf.
- Resting the meatloaf before slicing is crucial for juiciness.