Turkey Meatloaf with Brown Sugar-Ketchup Glaze

I hope you had a Thanksgiving that was full of reflection, good food, and family/friends.  I had a great week filled with all those things, but I am back to posting some delicious recipes.

I’ve been looking for a good turkey meatloaf recipe and I finally found one worth sharing with you!  I thought this turned out so flavorful and moist. The fresh herbs gave it a powerful punch of flavor and the milk/bread paste helped to make it so moist.

The technique for cooking it may be a little different than what you’ve done in the past.  I’ve included pictures to help guide you through it.  This cooking technique allows for the greases to run off the meatloaf rather than soak back into it after it’s been cooked.

While we were eating this meatloaf Beau said, “Have I told you that meatloaf might just be one of my favorite foods?”  I’m guessing that means the meatloaf was pretty darn tasty!

Turkey Meatloaf with Brown Sugar-Ketchup Glaze
Adapted from The America’s Test Kitchen Healthy Family Cookbook

1 teaspoon canola oil
1 onion, minced
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 slice high-quality whole-what sandwich bread, crusts removed, torn into small pieces
1/3 cup whole milk
1 large egg, lightly beaten
1 egg white, lightly beaten
3 tablespoons minced fresh parsley
1 ½ teaspoons Dijon mustard
1 ½ teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
salt and pepper
1 ½ pounds ground turkey (93% fat-free)
1/3 cup ketchup
1 ½ tablespoons light brown sugar
1 tablespoon cider vinegar

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Fold a piece of aluminum foil into a 10 by 6-inch rectangle, place in the center of a wire rack, and use a skewer (or sharp knife) to poke holes in the foil every 1/2 inch.  Place the wire rack on top of a foil-line baking sheet and spray with vegetable oil spray.  (See the following photo for what this looks like.)

Heat the oil in a 10-inch nonstick skillet over medium heat until shimmering.  Add the onion and cook until softened and lightly browned, 5 to 7 minutes.  Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Transfer to a bowl to cool.

In a large bowl, mash the bread and milk together into a smooth paste.  Stir in the cooled onion mixture, eggs, parsley, mustard, Worcestershire, hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper until combined.  Add the ground turkey and mix with your hands until uniform.

Press the mixture together into a compact mass, then turn it out onto the prepared foil on the wire rack.  Press the meat into a uniform rectangle, letting the foil be your guide.  (See the following photo for what this looks like.)

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.  Bake for 45 minutes.

Brush the meatloaf with the remaining ketchup mixture and continue to bake until the center of the loaf registers 160 degrees on an instant-read thermometer, 15 to 20 minutes longer.  Let rest 20 minutes, then slice into 12 slices.  (I usually cut the loaf in half, and then each half is cut into 6 even slices.)

Serves 6.

Nutritional Information (Per Serving = 2 Slices)
Calories:  249.7
Protein:  25.2g
Carbs:  14.6g
Fat:  10.2g (3.1g = Sat.)
Fiber:  0.8g
Sugars:  10.8g


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