Ingredients:

  • 1 tablespoon Olive Oil or Spray Oil
  • 1/2 large yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 1/4 lbs Lean Ground Turkey (93% lean or higher)
  • 1/2 cup Old-Fashioned Rolled Oats (or Panko Breadcrumbs)
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly cracked Black Pepper
  • 1/4 cup Skim Milk or Chicken Stock (Optional)
  • -- For the Tangy Glaze ---
  • 1/4 cup Low-Sugar Ketchup or Tomato Purée
  • 2 tablespoons light brown sugar substitute (or 1 tbsp real brown sugar)
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang for easy lifting.
  2. Heat the olive oil in a frying pan over medium heat. Add the diced onion and celery and sauté until softened, about 5–7 minutes. Add the minced garlic during the last minute. Transfer the cooked mixture to a small plate and allow it to cool slightly.
  3. In a large mixing bowl, whisk together the egg, Worcestershire sauce, milk (if using), salt, pepper, oregano, and thyme. Add the rolled oats or breadcrumbs and mix briefly to moisten the binder.
  4. Add the cooled sautéed aromatics and the ground turkey to the bowl. Using clean, damp hands, gently fold the mixture together until just combined. Avoid overmixing, as this results in a tough loaf.
  5. Transfer the mixture to the prepared loaf pan and gently form it into a slightly rounded loaf shape.
  6. Bake the meatloaf for 30 minutes. While baking, combine all the glaze ingredients (ketchup, sugar substitute, vinegar, mustard) in a small bowl.
  7. Remove the loaf from the oven after the initial 30 minutes. Brush half of the glaze evenly over the top and sides of the loaf.
  8. Return the loaf to the oven and continue baking for another 20–25 minutes, or until the internal temperature registers 165°F (74°C) on a meat thermometer.
  9. Remove from the oven. Brush the remaining glaze (if desired) over the top. Let the meatloaf rest in the pan for 10 minutes before slicing and serving. This allows the juices to redistribute for maximum moisture.