Description
This succulent herb-infused baked turkey meatloaf features a flavorful blend of fresh herbs, spices, and vegetables, all topped with a savory glaze made from ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar. Perfectly baked to juicy perfection, this meatloaf offers a healthier twist on a classic comfort food.
Ingredients
Scale
Main Ingredients
- 1 pound ground turkey
- 1 cup whole wheat breadcrumbs
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped (red or green)
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup milk (dairy or non-dairy)
Glaze Ingredients
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the ground turkey, breadcrumbs, chopped onion, bell pepper, garlic, egg, parsley, thyme, oregano, salt, black pepper, smoked paprika, and milk. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatloaf: Transfer the mixture to the prepared loaf pan, shaping it into a loaf shape. Ensure the top is smooth and even.
- Prepare Glaze: In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar to create the savory glaze.
- Apply First Glaze: Spread half of the glaze over the top of the meatloaf, using a spatula to cover it evenly.
- Bake Initial: Place the meatloaf in the preheated oven and bake for 45 minutes.
- Apply Second Glaze and Finish Baking: After 45 minutes, remove the meatloaf from the oven and glaze the top with the remaining sauce. Return to the oven for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest the Meatloaf: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This will help the juices redistribute, keeping it moist.
- Serve: Serve warm, garnished with a sprinkle of fresh parsley if desired.
Notes
- Use whole wheat breadcrumbs to add fiber and a healthier touch.
- Feel free to substitute fresh herbs with dried herbs at a reduced quantity.
- Check internal temperature with a meat thermometer to ensure safe doneness at 165°F (74°C).
- Letting the meatloaf rest before slicing helps retain moisture and improves texture.
- The glaze ingredients can be adjusted for sweetness or tanginess to suit your taste.
