Turkey Meatloaf
 Generously seasoned and topped with a sweet and tangy glaze, this turkey meatloaf is a healthier, flavorful twist on a classic. Ingredients For the Glaze ⅔ cup ketchup ⅓ cup dark brown sugar, packed 1½ tablespoons apple cider vinegar ½ teaspoon Dijon mustard ⅔ cup ketchup ⅓ cup dark brown sugar, packed 1½ tablespoons apple cider vinegar ½ teaspoon Dijon mustard For the Meatloaf 1 tablespoon olive oil 1 medium yellow onion, minced 3 cloves garlic, minced 1¼ teaspoon salt ¾ teaspoon freshly ground black pepper 2 teaspoons paprika 1 teaspoon dried thyme 1½ tablespoons Worcestershire sauce 1½ tablespoons Dijon mustard 2 large eggs 2 pounds ground turkey (93/7) ¾ cup Italian seasoned breadcrumbs A few springs chopped fresh parsley, for garnish (optional) 1 tablespoon olive oil 1 medium yellow onion, minced 3 cloves garlic, minced 1¼ teaspoon salt ¾ teaspoon freshly ground black pepper 2 teaspoons paprika 1 teaspoon dried thyme 1½ tablespoons Worcestershire sauce 1½ tablespoons Dijon mustard 2 large eggs 2 pounds ground turkey (93/7) ¾ cup Italian seasoned breadcrumbs A few springs chopped fresh parsley, for garnish (optional) Instructions Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray. Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside. Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool. In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined. Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray. Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside. Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool. In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined. Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. Nutrition Information Powered by Per serving (6 servings) Calories: 413 Fat: 17g Saturated fat: 4g Carbohydrates: 33g Sugar: 20g Fiber: 2g Protein: 35g Sodium: 1086mg Cholesterol: 166mg Per serving (6 servings) Calories: 413 Fat: 17g Saturated fat: 4g Carbohydrates: 33g Sugar: 20g Fiber: 2g Protein: 35g Sodium: 1086mg Cholesterol: 166mg