Turkey meatloaf

Ingredients

For 2 people

• 16 oz ground turkey
• 1 tsp olive oil
• 2 oz finely chopped yellow onion
• 1 tsp minced garlic
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp whole milk
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup ketchup
• 1 tbsp packed light brown sugar
• 1 tsp apple cider vinegar
• 0.1 oz chopped fresh parsley

Method

1. Heat the oven and prep the panArrange a rack in the middle of the oven and heat to 375 F. Line an 8x4-inch loaf pan with a parchment sling, leaving enough overhang to lift the loaf out later. Set out a large mixing bowl, a small skillet, and an instant-read thermometer so the meatloaf can go together without extra fuss.
2. Soften the onionHeat 1 tsp olive oil in the small skillet over medium heat. Add 2 oz finely chopped yellow onion and cook, stirring often, for 4 to 5 minutes until it turns soft and translucent with a few light golden edges. Stir in 1 tsp minced garlic and cook for 30 seconds more, just until fragrant. Scrape the mixture onto a plate and let it cool for 5 minutes so it will not scramble the egg or tighten the turkey.
3. Build the binderIn the large bowl, whisk together 1 large egg, 2 tbsp whole milk, 1 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir in 1/2 cup panko breadcrumbs and let the bowl stand for 1 minute so the crumbs absorb the liquid and help the loaf hold together without becoming heavy.
4. Fold in the turkeyAdd 16 oz ground turkey and the cooled onion-garlic mixture to the bowl. Use clean hands or a fork to fold everything together just until the mixture looks evenly combined and no dry breadcrumb streaks remain. Stop as soon as it comes together, because overmixing makes turkey meatloaf dense and springy instead of tender.
5. Shape and glazePack the mixture into the prepared loaf pan and smooth the top with damp hands, but do not press it down hard. In a small bowl, stir together 1/4 cup ketchup, 1 tbsp packed light brown sugar, and 1 tsp apple cider vinegar until glossy. Spread half of the glaze over the loaf, leaving the edges a little exposed so the top can brown around the sides.
6. Bake until almost done, then finish the glazeBake for 25 minutes. Remove the pan and spoon off any pooled liquid if there is a noticeable amount in the corners. Brush the remaining glaze over the top, then return the loaf to the oven for 10 to 15 minutes more, until the center reaches 165 F on an instant-read thermometer. If the loaf is cooked through but the glaze is still a little pale, broil it for 1 to 2 minutes, watching closely so the sugar does not burn.
7. Rest and releaseLet the meatloaf rest in the pan for 10 minutes so the juices settle and the slices stay neat. Lift it out with the parchment sling, transfer it to a cutting board, and slice into 4 thick pieces. If a little juice collects on the board, spoon it back over the slices for extra flavor.
8. Finish and serveSprinkle the chopped parsley over the sliced meatloaf for a fresh finish. Serve right away while the glaze is shiny and the interior is still juicy. The loaf should slice cleanly, with a tender crumb and a browned top, not a loose or crumbly center. Refrigerate leftovers within 2 hours.