Description
A comforting and flavorful twist on the classic meatloaf, made with lean ground turkey, fresh herbs, and a rich garlic butter glaze.
Ingredients
- 2 lbs ground turkey (93/7)
- 1 cup Panko breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons Worcestershire sauce (2 for the mixture, 1 for the glaze)
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter (for sautéing)
- ¼ cup unsalted butter (for the glaze)
- 2 tablespoons brown sugar
- ¼ cup ketchup
Instructions
- Preheat your oven to 375°F (190°C) and grease a loaf pan or line a baking sheet with parchment paper.
- In a skillet, melt 2 tablespoons of unsalted butter over medium heat and sauté the diced onion until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute. Set aside to cool.
- In a large mixing bowl, combine Panko breadcrumbs and whole milk. Allow to sit for about 5 minutes to create a panade.
- Mix in ground turkey, eggs, cooled onion and garlic, Worcestershire sauce, parsley, thyme, salt, and pepper. Combine gently without overmixing.
- Shape the mixture into a rectangular loaf on your baking sheet.
- For the glaze, melt ¼ cup unsalted butter in a small saucepan, add minced garlic, and whisk in brown sugar, ketchup, and remaining Worcestershire sauce until smooth.
- Brush half of the glaze over the meatloaf, then bake for 30 minutes.
- Brush the remaining glaze over the meatloaf and bake for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Allow the meatloaf to rest for at least 10 minutes before slicing.
Notes
Let the meatloaf rest after baking for juicier slices. Use a meat thermometer for accurate cooking.