A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
Servings: 6
Total Time:1 Hour 15 Minutes
Ingredients
For the Glaze
⅔ cupketchup
⅓ cupdark brown sugar, packed
1½ tablespoonsapple cider vinegar
½ teaspoonDijon mustard
For the Meatloaf
1 tablespoonolive oil
1 medium yellow onion, minced
3 clovesgarlic, minced
1¼ teaspoonsalt
¾ teaspoonfreshly ground black pepper
2 teaspoonspaprika
1 teaspoondried thyme
1½ tablespoonsWorcestershire sauce
1½ tablespoonsDijon mustard
2 large eggs
2 poundsground turkey (93/7)
¾ cupItalian seasoned breadcrumbs
A few springs chopped fresh parsley, for garnish (optional)
Instructions
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.
Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ 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.
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ 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.
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.