Ingredients:

  • 1 Tbsp Olive Oil
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Celery, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 cup Plain (Panko) Breadcrumbs
  • 1/2 cup Whole Milk
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1/4 cup Fresh Parsley, chopped
  • 2 lbs Ground Turkey (93% lean)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Ketchup (for the glaze)
  • 2 Tbsp Brown Sugar, packed (for the glaze)
  • 1 Tbsp Apple Cider Vinegar (for the glaze)
  • 1 tsp Mustard (Dijon or English) (for the glaze)

Instructions:

  1. Sauté the Vegetables: Heat olive oil in a small skillet over medium heat. Add diced onion, celery, and thyme. Cook gently for 5–7 minutes until vegetables are soft and translucent (not brown). Add garlic and cook for 1 minute more. Remove from heat and allow to cool slightly.
  2. Make the Panade: In a large mixing bowl, combine the breadcrumbs and milk (or cream). Let sit for 5 minutes until the breadcrumbs have fully absorbed the liquid and become mushy.
  3. Combine Wet Ingredients: Add the cooled sautéed vegetables, beaten eggs, Worcestershire sauce, chopped parsley, salt, and pepper to the breadcrumb mixture. Whisk gently to combine the wet ingredients.
  4. Add the Turkey: Add the ground turkey to the bowl. Mix Gently: Using your hands or a sturdy spatula, mix the ingredients until just combined. Do not overwork the mixture, or the loaf will be tough and dense.
  5. Shape and Pan: Lightly grease a 9x5 inch loaf pan. Transfer the turkey mixture to the pan and lightly press it down evenly.
  6. Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard.
  7. Initial Bake: Bake the meatloaf in a preheated oven at 375°F (190°C) for 40 minutes.
  8. Glaze Application: Remove the loaf from the oven. Evenly spread about two-thirds of the glaze mixture over the top. Return the loaf to the oven.
  9. Finish Baking: Continue baking for another 20–30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the loaf.
  10. Rest and Serve: Remove the meatloaf from the oven. Let it rest in the pan for 10 minutes before slicing. Use the remaining glaze for serving, if desired.