Worcestershire saucefor the meatloaf mixture1 tbsp
Saltfor the meatloaf mixture1 tsp
Cracked black pepper1 tsp
Ground turkey (dark meat preferred)2 lb
Ketchupabout 350g, for the glaze1½ cups
Worcestershire saucefor the glaze1 tbsp
Steps
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1
Preheat the oven to 325°F and spray a rimmed baking sheet with cooking spray.
2
Chop the onion and mince or press the garlic; set aside.
3
Heat the olive oil in a skillet over medium heat, add the onion and salt, and cook, stirring occasionally, until lightly browned and tender. Add a splash of water if the onions start to burn.
4
Add the garlic and cook for about 2 minutes, stirring constantly, until fragrant. Remove from heat and let cool.
5
In a large bowl, combine the panko breadcrumbs with the milk and let sit for about 5 minutes to absorb.
6
Stir in your preferred herbs (such as thyme or rosemary) and lemon zest to taste.
7
Add the eggs, olive oil, Worcestershire sauce, salt, and black pepper, then stir everything together.
8
Add the ground turkey along with the cooled onion and garlic mixture. Gently mix with clean hands, being careful not to overwork or compact the meat.
9
Transfer the mixture to the prepared baking sheet and shape it into a loaf by hand, or press it into a greased 9x5-inch loaf pan (add 5-10 extra minutes of baking time if using a pan).
10
Mix the ketchup and Worcestershire sauce together to make the glaze, then brush half of it generously over the meatloaf.
11
Bake the meatloaf at 325°F for 30 minutes.
12
Remove from the oven and brush with half of the remaining glaze, reserving the rest for serving, then return to the oven to finish baking.
13
Let the meatloaf rest for 15 minutes to lock in juices and hold its shape before slicing. Serve with the reserved glaze.
PrimedTableBETA
