📝 About This Recipe
Forget the dry, bland meatloaf of the past; this elevated version uses lean ground turkey infused with aromatic sautéed vegetables and fresh herbs to ensure a moist, melt-in-your-mouth texture. A tangy balsamic-ketchup glaze provides the perfect sweet-and-savory finish that caramelizes beautifully in the oven. It is a comforting, soul-warming classic that proves healthy poultry can be just as indulgent as traditional beef.
🥗 Ingredients
The Meatloaf Base
- 2 pounds Ground Turkey (93% lean preferred for best moisture)
- 3/4 cups Panko Breadcrumbs (unseasoned)
- 1/3 cups Whole Milk (helps keep the meat tender)
- 1 Large Egg (beaten)
- 2 tablespoons Worcestershire Sauce
- 1 medium Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 stalk Celery (finely minced)
- 1 tablespoon Olive Oil (for sautéing)
Seasonings & Herbs
- 1/4 cups Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika
The Signature Glaze
- 1/2 cups Ketchup (organic preferred)
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Dijon Mustard
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.
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2
In a small bowl, combine the panko breadcrumbs and milk. Let them sit for 5-10 minutes to create a 'panade', which ensures the turkey stays moist during baking.
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3
Heat the olive oil in a skillet over medium heat. Add the diced onion and celery, sautéing for 5-6 minutes until translucent and soft.
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4
Add the minced garlic to the skillet and cook for an additional 60 seconds until fragrant. Remove from heat and let cool slightly.
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5
In a large mixing bowl, combine the ground turkey, the milk-soaked breadcrumbs, the beaten egg, Worcestershire sauce, salt, pepper, paprika, parsley, thyme, and the sautéed vegetable mixture.
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6
Using your hands or a sturdy spatula, gently mix the ingredients until just combined. Do not overwork the meat, as this will result in a tough, dense loaf.
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7
Transfer the mixture to your prepared baking sheet or loaf pan. Shape it into a rectangular loaf approximately 4 inches wide and 8 inches long.
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8
In a small bowl, whisk together the ketchup, balsamic vinegar, brown sugar, and Dijon mustard until smooth.
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9
Brush about half of the glaze mixture generously over the top and sides of the meatloaf.
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10
Place the meatloaf in the center of the oven and bake for 40 minutes.
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11
Remove the meatloaf briefly to brush the remaining glaze over the top. Return to the oven for another 15-20 minutes.
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12
Bake until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.
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13
Remove from the oven and let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute so it doesn't fall apart.
💡 Chef's Tips
Always sauté your vegetables before adding them to the meat; raw vegetables release moisture during baking which can make the loaf soggy. Avoid using 'extra lean' (99%) turkey breast as it lacks the fat necessary for a juicy texture; a 93/7 blend is the sweet spot. To check your seasoning before baking the whole loaf, fry a tiny patty of the mixture in a skillet and taste it. If you don't have Panko, crushed crackers or sourdough breadcrumbs make excellent substitutes. Ensure you don't over-mix the meat; stop as soon as the ingredients are evenly distributed to keep the texture light.
🍽️ Serving Suggestions
Serve thick slices alongside creamy garlic mashed potatoes and roasted green beans. Pair with a crisp, chilled Chardonnay or a light-bodied Pinot Noir. Leftovers make incredible sandwiches the next day on toasted brioche with extra dijonnaise. A side of cranberry sauce adds a festive, tart contrast to the savory herbs. Top with a sprinkle of fresh chives for a pop of color and mild onion flavor.