Turkey Meatloaf

Measurements are approximate and only convert common kitchen units.

• Lean ground turkey

  2 pounds

  93% lean is recommended

• Yellow onion

  1 small

  finely chopped

• Garlic

  3 cloves

  minced

• Panko breadcrumbs

  ½ cup

  can use whole wheat panko

• Eggs

  2 large

  lightly beaten

• Unsweetened almond milk

  ¼ cup

  or skim milk

• Ketchup

  ½ cup

  divided; use low-sugar ketchup if desired

• Worcestershire sauce

  2 tablespoons

• Brown Sugar

  1 tablespoon

  or maple syrup

• Apple cider vinegar

  1 teaspoon

• Italian seasoning

  1 teaspoon

• Smoked paprika

  ½ teaspoon

• Kosher salt

  1 teaspoon

• Black pepper

  ½ teaspoon

1. 1

   Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.

2. 2

   In a small skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.

3. 3

   In a large bowl, combine the ground turkey, sautéed onion and garlic, breadcrumbs, eggs, milk, Worcestershire sauce, and two tablespoons of the ketchup.

4. 4

   Add the Italian seasoning, paprika, salt, and pepper to the bowl.

5. 5

   Mix with your hands until just combined, being careful not to overwork the meat to keep it tender.

6. 6

   Form the mixture into a 9x5-inch loaf shape on the prepared baking sheet.

7. 7

   In a small bowl, whisk together the remaining ketchup, brown sugar, and vinegar to create the glaze.

8. 8

   Brush the glaze generously over the top and sides of the meatloaf.

9. 9

   Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F on a meat thermometer.

10. 10

    Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.