Turkey Meatloaf with Brown Sugar Ketchup Glaze

Preheat oven to 320°F / 160°C and line a baking tray with parchment paper.
Heat 2 tbsp extra virgin olive oil in a skillet over medium heat. Add 2 medium onions, finely chopped, and cook for 5–6 minutes, until softened. Stir in 4 cloves garlic , minced, and cook for 1 minute, then remove from the heat and let the mixture cool slightly.
In a large bowl, combine 1 kg ground turkey, 1¼ tsp salt, 1 tsp ground black pepper, 1 tbsp paprika, 1 tbsp Italian seasoning, 2 tbsp Worcestershire sauce, 1½ tbsp Dijon mustard, 2 large eggs, 100 g plain dry breadcrumbs, 2 tbsp chopped fresh parsley, and the cooled onion mixture. Mix gently until everything is just combined.
Spoon the turkey mixture into a parchment-lined loaf pan and press it into an even layer. Place the loaf pan on the prepared baking tray, then carefully lift away the pan and parchment so the meatloaf keeps its shape on the tray.
In a small bowl, whisk together 150 g ketchup, 65 g light brown sugar, 2 tbsp apple cider vinegar, and ½ tsp 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 the meatloaf to the oven and bake for another 15–20 minutes, or until the center reaches 165°F / 74°C.
Let the turkey meatloaf rest for 10 minutes before slicing and serving.