Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground turkey (approx. 450g), 93% lean recommended
  • 1 large egg, lightly beaten
  • 1/2 cup breadcrumbs (approx. 60g), plain or Italian-seasoned
  • 1/4 cup milk (approx. 60 ml), whole or 2%
  • 2 tbsp Worcestershire sauce (approx. 30 ml)
  • 1 tbsp Dijon mustard (approx. 15 ml)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup ketchup (approx. 120 ml)
  • 2 tbsp brown sugar (approx. 30g), packed
  • 1 tbsp apple cider vinegar (approx. 15 ml)
  • 1 tsp Dijon mustard (approx. 5 ml)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and cook until softened and translucent. Add garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  2. In a large bowl, combine ground turkey, egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and parsley. Add the cooled onion mixture. Gently mix with your hands until just combined. Do not overmix.
  3. Gently form the mixture into a loaf shape and place it in the loaf pan. Make a small indentation down the center of the loaf.
  4. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
  5. Spread half of the glaze evenly over the meatloaf. Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  6. Remove from oven and spread the remaining glaze over the meatloaf. Return to oven and bake for another 10-20 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
  7. Remove from the oven and let rest for 10-15 minutes before slicing and serving. Resting allows the juices to redistribute, resulting in a moister meatloaf.