Ingredients:

  • 2 pounds (900g) ground turkey (93% lean recommended)
  • 1 medium yellow onion, finely diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced (about 1/2 cup / 75g)
  • 1/2 cup (50g) breadcrumbs (panko recommended)
  • 1/4 cup (15g) chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) milk (any type)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon dried Italian seasoning (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup (240ml) balsamic vinegar
  • 2 tablespoons brown sugar (30g)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon Dijon mustard (5ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a skillet over medium heat, sauté the onion and carrot until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant. Let cool slightly.
  3. In a large bowl, gently combine the ground turkey, sautéed vegetables, breadcrumbs, parsley, eggs, milk, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and pepper. Don't overmix!
  4. Gently shape the mixture into a loaf and transfer it to the prepared loaf pan.
  5. Bake for 60-70 minutes, or until an instant-read thermometer inserted into the centre registers 165°F (74°C).
  6. While the meatloaf bakes, combine the balsamic vinegar, brown sugar, soy sauce, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and thickened slightly (about 10-15 minutes).
  7. Remove the meatloaf from the oven and let it rest for 10 minutes. Brush generously with the balsamic glaze.
  8. Slice the meatloaf and serve with extra balsamic glaze.