Ingredients:

  • 1.5 lbs lean ground turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/2 cup onion, finely diced
  • 1/4 cup carrots, grated
  • 1 tbsp worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/3 cup ketchup
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp olive oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Note: Ensuring the oven is fully preheated prevents the meat from leaking juices too early.
  2. Heat 1 teaspoon of olive oil in a pan over medium heat. Sauté the finely diced onions and grated carrots until softened and translucent. Remove from heat and let them cool for about 5-10 mins.
  3. In a large mixing bowl, add the lean ground turkey, cooled sautéed vegetables, panko breadcrumbs, beaten egg, worcestershire sauce, salt, black pepper, and dried oregano.
  4. Mix the ingredients by hand until just combined. Note: Stop as soon as the streaks of egg disappear; over mixing creates a rubbery, dense Turkey Meatloaf.
  5. Shape the meat mixture into a loaf. Place it in a 9x5 inch loaf pan or on a rimmed baking sheet.
  6. Bake the loaf for 35 minutes until the edges are firm and lightly browned.
  7. While the loaf bakes, whisk together the ketchup, maple syrup, apple cider vinegar, and smoked paprika in a small bowl.
  8. Brush the glaze generously over the top and sides of the meatloaf.
  9. Return the loaf to the oven and bake for another 15 minutes until the glaze is bubbling and the internal temp hits 165°F (74°C).