Ingredients:

  • 1/2 cup (120 mL) Whole Milk (or half-and-half)
  • 2 slices White sandwich bread (crusts removed), or 1/2 cup (60 g) Panko breadcrumbs
  • 1 Tbsp (15 g) Unsalted Butter
  • 1 medium (150 g) Yellow Onion, finely diced
  • 1 stick (70 g) Celery, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs (1.15 kg) Ground Turkey (preferably 85/15 fat ratio)
  • 2 large Eggs, lightly beaten
  • 1 Tbsp (15 mL) Worcestershire Sauce
  • 1 tsp (5 g) Dried Thyme
  • 1/2 tsp (2.5 g) Dried Sage
  • 5 tsp (7.5 g) Fine Sea Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 2 Tbsp (30 g) Fresh Parsley, chopped
  • 1/2 cup (120 mL) Ketchup (for glaze)
  • 1/4 cup (50 g) Light Brown Sugar, packed (for glaze)
  • 2 Tbsp (30 mL) Apple Cider Vinegar (for glaze)
  • 1 Tbsp (15 mL) Dijon Mustard (for glaze)

Instructions:

  1. Prepare the Panade: In a small bowl, soak the bread/panko in the milk until soft, about 5 minutes. Mash it with a fork until a thick paste forms. Set aside.
  2. Sauté the Aromatics: Melt the butter in a skillet over medium heat. Add the diced onion and celery. Cook slowly for 8–10 minutes until very soft and translucent, stirring occasionally.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Remove the skillet from the heat and allow the mixture to cool slightly (5-10 minutes).
  4. Combine Wet Ingredients: In a large mixing bowl, gently whisk together the beaten eggs, Worcestershire sauce, salt, pepper, thyme, and sage.
  5. Add Panade and Aromatics: Add the cooled sautéed vegetables, the soaked panade mixture, and the fresh parsley to the bowl. Stir to combine thoroughly.
  6. Incorporate the Turkey: Add the ground turkey to the mixture. Using very gentle hands or a rubber spatula, mix just until the ingredients are evenly distributed. Stop mixing immediately when no streaks of unmixed meat remain.
  7. Shape and Prep for Baking: Lightly grease a 9 x 5 inch loaf pan or line it with parchment paper, leaving an overhang. Transfer the meat mixture to the pan, pressing it gently and evenly.
  8. Initial Bake: Preheat oven to 350°F (175°C). Bake the meatloaf for 30 minutes (unglazed). This allows the loaf to firm up slightly.
  9. Prepare the Glaze: While the loaf bakes, whisk together all glaze ingredients (ketchup, brown sugar, vinegar, mustard) in a small bowl.
  10. Apply Glaze: After 30 minutes, remove the meatloaf from the oven. Brush half of the glaze generously over the top of the loaf.
  11. Finish Baking: Return the meatloaf to the oven for another 30–40 minutes, or until the internal temperature reaches 160°F (71°C).
  12. Rest and Serve: Remove the meatloaf from the oven. Brush the remaining glaze over the loaf (optional). Let the meatloaf rest in the pan for 10 minutes before carefully lifting it out and slicing thickly. (The internal temperature will climb to the safe 165°F / 74°C during resting).