Ingredients:

  • 1 tablespoon Olive Oil
  • 1 large Yellow Onion, finely diced (about 1 cup)
  • 2 cloves Garlic, minced
  • 1 medium Sweet Potato (about 8 oz), peeled and finely grated
  • 2 pounds Ground Turkey (93% lean is recommended)
  • 1 large Egg, lightly beaten
  • 1/2 cup Rolled Oats OR Panko Breadcrumbs
  • 1/4 cup Milk (Whole or Semi-Skimmed)
  • 1 tablespoon fresh Thyme leaves, finely chopped
  • 1 teaspoon fresh Sage, finely chopped
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/3 cup Ketchup
  • 2 tablespoons Light Brown Sugar (packed)
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Pure Maple Syrup
  • 1 teaspoon Worcestershire Sauce

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a standard 9 x 5 inch loaf pan.
  2. Sauté Aromatics: Heat olive oil in a small pan. Add diced onion and sauté gently until soft and translucent (5–7 minutes). Add minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
  3. Prepare Binder: In a large mixing bowl, combine the rolled oats (or breadcrumbs) and milk. Let sit for 5 minutes to fully absorb the liquid.
  4. Mix Wet Ingredients and Vegetables: Add the lightly beaten egg, the cooled sautéed onions and garlic, the grated sweet potato, fresh thyme, sage, salt, and pepper to the oat mixture. Stir to combine thoroughly.
  5. Add Turkey and Form: Add the ground turkey to the vegetable mixture. Using clean hands or a spatula, gently mix the ingredients just until they are evenly distributed. Do not overmix. Transfer the mixture into the prepared loaf pan and gently smooth the top into an even loaf shape.
  6. Initial Bake: Place the loaf pan in the preheated oven. Bake for 30 minutes.
  7. Prepare Glaze: While baking, whisk together all Glaze ingredients (ketchup, brown sugar, balsamic vinegar, maple syrup, and Worcestershire sauce) in a small saucepan. Bring the mixture to a simmer over medium heat, then immediately remove it from the heat.
  8. Glaze Application: After the initial 30 minutes of baking, remove the loaf from the oven and carefully brush about two-thirds of the glaze mixture evenly over the top of the meatloaf.
  9. Final Bake and Check Doneness: Return the glazed meatloaf to the oven for another 35–40 minutes. The meatloaf is done when an instant-read thermometer inserted into the thickest part of the centre registers 165°F (74°C).
  10. Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing. Slice thick portions and serve warm with any remaining glaze.