Description

This flavorful Turkey Meatloaf recipe offers a moist and tender alternative to classic beef meatloaf, enhanced with a sweet and tangy glaze made from ketchup, brown sugar, apple cider vinegar, and Dijon mustard. It features sautéed onions and garlic for depth of flavor, and a blend of spices for seasoning. Perfectly baked to juicy perfection, this meatloaf serves as a comforting and hearty meal for the entire family.

Ingredients

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Glaze

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard

Meatloaf

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup of the glaze mixture
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
3/4 cup bread crumbs
2 pounds ground turkey

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Instructions

Make the Glaze: In a medium bowl, combine ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Whisk together until smooth. Set aside for later use.
Sauté the Onions: Heat olive oil in a small pan over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Remove the pan from heat.
Prepare the Meatloaf Mixture: In a large mixing bowl, combine 1/4 cup of the prepared glaze, Worcestershire sauce, Dijon mustard, paprika, dried thyme, salt, black pepper, and eggs. Whisk to blend the ingredients. Stir in the sautéed onions and garlic. Then add bread crumbs and ground turkey to the mixture. Gently mix everything together with your hands or a spatula, being careful not to overmix to keep the meatloaf tender.
Shape and Glaze the Meatloaf: Transfer the meat mixture to a greased or parchment-lined baking sheet. Shape it into a loaf approximately 9 inches long and 4-5 inches wide. Brush the remaining glaze evenly over the top of the loaf to add flavor and help achieve a beautiful crust.
Bake: Preheat your oven to 350°F (175°C). Place the meatloaf in the oven and bake for 55-65 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat. Remove from the oven and let it rest for 5-10 minutes before slicing to allow juices to redistribute.

Notes

Use a meat thermometer to accurately check the internal temperature for perfect doneness.
Allowing the meatloaf to rest after baking helps keep it juicy and easier to slice.
For a gluten-free version, substitute the bread crumbs with gluten-free bread crumbs or oats.
If you prefer more glaze, feel free to double the glaze ingredients.
Ground turkey breast can be used for a leaner version but may result in a drier meatloaf; adding a bit more olive oil or an egg can help maintain moisture.