Ingredients:

  • 1 Tbsp Olive Oil
  • 1 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • ¾ cup Panko Breadcrumbs
  • ½ cup Whole Milk
  • 1 Large Egg, lightly whisked
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Sage
  • ½ tsp Dried Thyme
  • 5 lbs Ground Turkey (93% lean suggested)
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • ½ cup Ketchup (for glaze)
  • ¼ cup packed Brown Sugar (for glaze)
  • 1 tsp Apple Cider Vinegar (for glaze)

Instructions:

  1. Sauté the Onion: Heat olive oil in a small skillet over medium heat. Add the diced onion and cook until softened and translucent (about 5–7 minutes).
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Remove the skillet from heat and allow the mixture to cool slightly (5 minutes). This prevents the aromatics from cooking the meat prematurely.
  3. Soak the Binder: In the large mixing bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs have fully absorbed the liquid.
  4. Combine Wet Ingredients: Add the lightly whisked egg, Worcestershire sauce, dried sage, dried thyme, salt, and pepper to the soaked Panko mixture. Stir well until thoroughly combined.
  5. Add Aromatics and Turkey: Incorporate the cooled onion and garlic mixture into the bowl, then add the ground turkey.
  6. Mix Gently: Using clean hands or a rubber spatula, gently fold and mix the ingredients until just combined. Overmixing develops the protein and leads to a tough, dry loaf.
  7. Preheat Oven and Pan: Preheat the oven to 375°F (190°C). Lightly grease the 9x5 inch loaf pan.
  8. Shape: Transfer the meat mixture into the prepared loaf pan. Gently press it into an even layer, ensuring the top is relatively flat.
  9. Make the Glaze: Whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl.
  10. Initial Glaze: Brush about two-thirds of the glaze mixture evenly over the top of the formed loaf. Reserve the remaining glaze.
  11. Initial Bake: Bake the meatloaf for 45 minutes.
  12. Second Glaze: Remove the loaf from the oven and carefully brush the remaining glaze over the top.
  13. Final Bake: Return to the oven and bake for another 15–25 minutes, until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the center.
  14. Rest: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing. This allows the juices to redistribute, preventing a messy, dry slice.
  15. Serve: Carefully drain off excess fat (if any) and slice thickly.