Ingredients:

  • 1.5 lb (680 g) lean ground turkey (90–93% lean recommended)
  • 3/4 cup (75 g) plain breadcrumbs or panko
  • 1 large egg (50 g)
  • 1/4 cup (60 ml) milk (2% or whole)
  • 1 small yellow onion, finely chopped (about 3/4 cup, 100 g)
  • 2 cloves garlic, minced (about 8 g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon kosher salt (5 g) — adjust to taste
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley (optional)
  • 1/2 teaspoon smoked paprika or regular paprika (optional)
  • 1/3 cup (80 g) ketchup (for glaze)
  • 1 tablespoon (12 g) brown sugar, packed (for glaze)
  • 1 teaspoon Dijon mustard (5 g) or yellow mustard (for glaze)
  • Optional: 1/2 teaspoon apple cider vinegar (2.5 ml) for brightness (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 or 8 x 4 loaf pan or line a rimmed baking sheet with parchment.
  2. Optional but recommended: heat 1 teaspoon oil in a small skillet over medium heat. Sauté the chopped onion until soft and translucent, about 4–5 minutes. Add garlic and cook 30 seconds more. Remove and let cool slightly.
  3. In a large bowl, combine ground turkey, breadcrumbs, egg, milk, Worcestershire sauce, kosher salt, black pepper, parsley (if using), paprika (if using), and the cooled sautéed onion and garlic (or add raw onion/garlic if you skipped sautéing). Gently mix until just combined; do not overwork.
  4. Transfer mixture to the prepared loaf pan and press lightly to shape. Alternatively, shape into a freeform loaf on the baking sheet for more crust.
  5. In a small bowl, whisk together ketchup, brown sugar, Dijon (or yellow mustard), and optional apple cider vinegar. Spread about half the glaze over the top of the meatloaf before baking and reserve the rest.
  6. Bake at 350°F (175°C) for about 45–55 minutes depending on loaf size. About 10–15 minutes before the loaf is done, brush with the remaining glaze so it becomes sticky and glossy.
  7. Check doneness by inserting an instant-read thermometer into the center; the meatloaf is done when the internal temperature reaches 165°F (74°C). Remove from oven and let rest uncovered for 10 minutes.
  8. Remove from pan, slice into 6–8 pieces, and serve with your chosen sides. Visual cues: top should be browned and glaze sticky, juices should run clear, and loaf should hold its shape.