Ingredients:

  • 1 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Celery, finely diced
  • 2 cloves Garlic, minced
  • 1/3 cup Whole Milk (or buttermilk)
  • 1/2 cup Panko Breadcrumbs
  • 5 lbs Ground Turkey (93% lean)
  • 1 Large Egg, lightly beaten
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Dried Sage
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Ketchup
  • 2 tbsp Light Brown Sugar, packed
  • 1 tbsp Apple Cider Vinegar (ACV)
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Sauté the Vegetables: Melt 1 tbsp butter in a small skillet over medium heat. Add diced onion and celery. Cook gently for 5–7 minutes until softened and translucent, but not browned. Add garlic and cook for 1 minute more until fragrant. Remove from heat and let cool completely.
  2. Soak the Panko: In a large mixing bowl, combine the milk and Panko breadcrumbs. Stir gently and allow the mixture to sit for 5 minutes until the breadcrumbs are fully soaked and mushy.
  3. Add Wet Ingredients: To the bowl with the soaked Panko, add the beaten egg, Dijon mustard, Worcestershire sauce, salt, pepper, parsley, and sage. Mix briefly to combine.
  4. Incorporate Aromatics and Turkey: Add the cooled sautéed onion/celery/garlic mixture, then add the ground turkey. Use a light hand and mix everything gently with your hands or a spatula just until the ingredients are distributed. Do not overmix.
  5. Shape and Preheat Glaze: Transfer the mixture to a 9x5 inch loaf pan. Gently press the mixture evenly into the pan. Whisk together all ingredients for the Tangy Glaze (ketchup, brown sugar, ACV, smoked paprika). Spoon about half of the glaze mixture evenly over the top of the loaf.
  6. Bake: Preheat oven to 350°F (175°C). Bake the meatloaf for 35 minutes.
  7. Second Glaze Application: Remove the loaf from the oven. Spread the remaining glaze evenly over the top.
  8. Final Bake: Return to the oven and bake for an additional 15–25 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the centre of the loaf.
  9. Rest and Serve: Remove the meatloaf from the oven and allow it to rest in the pan for 10 minutes. Carefully lift the meatloaf out of the pan and slice thickly.