Name: Turkey Meatloaf
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1.5 lbs Ground turkey (93% lean); 1/2 cup Panko breadcrumbs; 1/4 cup Whole milk; 1 small Yellow onion, finely diced; 2 cloves Garlic, minced; 1 large Egg, lightly beaten; 1/4 cup Fresh parsley, chopped; 1 tsp Dried oregano; 1 tbsp Worcestershire sauce; 1/4 cup Ketchup (for the mix); 1 tsp Kosher salt; 1/2 tsp Black pepper; 1/3 cup Ketchup (for glaze); 1 tbsp Balsamic vinegar; 1 tbsp Brown sugar

"Experience a lighter take on a classic comfort food that doesn't compromise on flavor or texture. This turkey meatloaf is infused with fresh herbs and finished with a signature balsamic-ketchup glaze for a meal that's both healthy and hearty."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Ground turkey (93% lean)
1/2 cup 60 g	Panko breadcrumbs
1/4 cup 60 ml	Whole milk
1 small 100 g	Yellow onion, finely diced
2 cloves 6 g	Garlic, minced
1 large 50 g	Egg, lightly beaten
1/4 cup 15 g	Fresh parsley, chopped
1 tsp 2 g	Dried oregano
1 tbsp 15 ml	Worcestershire sauce
1/4 cup 60 ml	Ketchup (for the mix)
1 tsp 6 g	Kosher salt
1/2 tsp 1 g	Black pepper
1/3 cup 80 ml	Ketchup (for glaze)
1 tbsp 15 ml	Balsamic vinegar
1 tbsp 12 g	Brown sugar

2 Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan or line a baking sheet with parchment paper.

In a small skillet over medium heat, sauté the finely diced onion and minced garlic in a teaspoon of olive oil until softened and translucent, about 5 minutes. Set aside to cool slightly.

In a large mixing bowl, combine the milk and panko breadcrumbs, letting them sit for a minute to hydrate and soften.

To the breadcrumb mixture, add the ground turkey, beaten egg, sautéed onion and garlic, fresh parsley, oregano, salt, pepper, 1/4 cup ketchup, and Worcestershire sauce.

Gently mix the ingredients by hand until just combined. Do not overwork the meat, as this results in a tough, dense meatloaf.

Transfer the mixture to the prepared loaf pan or shape into a 9x5-inch rectangle on a baking sheet.

In a small bowl, whisk together the glaze ingredients: 1/3 cup ketchup, balsamic vinegar, and brown sugar.

Bake for 40 minutes, then remove from the oven and spread the glaze evenly over the top of the loaf.

Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.

Remove from oven and let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

·
Avoid using 99% fat-free turkey breast as it can become very dry; 93% lean is the ideal balance for flavor and moisture.
·
Sautéing the onions and garlic before adding them to the meat ensures they are fully cooked and sweeten the loaf.
·
Soaking the breadcrumbs in milk (a panade) is the secret to a tender, moist texture in poultry-based meatloaf.
·
Use a digital meat thermometer to ensure you don't overcook the meat, which is the number one cause of dryness.

? Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or certified gluten-free rolled oats.

Can I freeze turkey meatloaf?

Absolutely. You can freeze it raw (tightly wrapped) or cooked. If cooked, let it cool completely before freezing for up to 3 months.

What are the best side dishes for turkey meatloaf?

It pairs perfectly with garlic mashed potatoes, roasted Brussels sprouts, or a light honey-glazed carrot dish.

Why did my meatloaf fall apart?

This usually happens if the loaf hasn't rested long enough or if the onion pieces were too large. Finely dicing the vegetables helps the meat bond better.

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