Turkey Meatloaf with Brown Sugar Ketchup Glaze
This juicy turkey meatloaf combines sautéed onion and garlic, herbs, and a sweet-tangy brown sugar ketchup glaze. Shaped in a loaf pan and baked on a tray, it makes a comforting dinner with slices to save for sandwiches the next day.
Ingredients
Turkey meatloaf
- 2 tablespoons extra virgin olive oil
- 2 medium onions finely chopped
- 4 garlic cloves minced
- 1 kg ground turkey
- 1¼ teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon paprika
- 1 tablespoon Italian seasoning
- 2 tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 2 large eggs
- 100 g plain dry breadcrumbs
- 2 tablespoons chopped fresh parsley
Brown sugar ketchup glaze
- 150 g ketchup
- 65 g light brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
Instructions
- Preheat the conventional/fan oven to 160 °C. Line a baking tray and an approximately 8⅔ × 4⅓-inch (22 × 11 cm) loaf pan with separate sheets of parchment paper.
- Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add 2 medium onions, chopped, and cook for 5–6 minutes, until softened. Stir in 4 garlic cloves, minced, and cook for 1 minute. Remove from the heat and let cool slightly.
- In a large bowl, combine 1 kg ground turkey, 1¼ teaspoons salt, 1 teaspoon ground black pepper, 1 tablespoon paprika, 1 tablespoon Italian seasoning, 2 tablespoons Worcestershire sauce, 1½ tablespoons Dijon mustard, 2 large eggs, 100 g plain dry breadcrumbs, 2 tablespoons chopped fresh parsley, and the cooled onion mixture. Mix gently until everything is just combined.
- Spoon the turkey mixture into the lined loaf pan and gently press it into an even shape. Carefully invert the pan onto the lined baking tray. Lift away the pan and peel off its parchment, leaving the meatloaf on the tray’s parchment. The meatloaf will bake directly on the tray.
- In a small bowl, whisk together 150 g ketchup, 65 g light brown sugar, 2 tablespoons apple cider vinegar, and ½ teaspoon Dijon mustard until smooth. Spread half of the glaze evenly over the meatloaf.
- Bake for 40 minutes, then spread the remaining glaze over the top. Return to the oven for another 15–20 minutes, until the center reaches 74 °C. Start checking after 55 minutes of total baking time.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Shaping the loaf: Use the loaf pan only as a mold. After inverting, remove the pan and its parchment, leaving the separate tray lining beneath the meatloaf.
Mixing: Let the cooked onion mixture cool slightly before adding it to the turkey. Mix only until combined and avoid packing the mixture tightly into the pan.
Checking doneness: Begin checking after 55 minutes of baking. Remove the meatloaf when the center reaches 165°F (74°C), then rest for 10 minutes before slicing.
Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze individual slices for up to 2 months. Reheat until the center reaches 165°F (74°C).
Nutrition
Calories: 310kcal | Carbohydrates: 27g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 110mg | Sodium: 799mg | Potassium: 596mg | Fiber: 2g | Sugar: 14g | Vitamin A: 720IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 3mg
