Preheat your oven to 400°F. This step ensures even cooking for your meatloaf.
In a 12-inch nonstick skillet, heat the olive oil over moderate heat. Once hot, add the onion and garlic. Cook, stirring, until the onion is softened, about 2 minutes. This creates a flavorful base for the meatloaf.
Add the diced carrot to the skillet and continue cooking, stirring, for about 3 more minutes. You want the carrot to be tender.
Next, incorporate the finely chopped mushrooms, along with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the mushrooms release their liquid and become very tender, about 10 to 15 minutes. This step is essential for achieving the right texture.
Once the mushrooms are cooked down, stir in the Worcestershire sauce, chopped parsley, and 3 tablespoons of the barbecue sauce. Remove from heat and transfer the mixture to a large bowl to cool.
In a small bowl, combine the bread crumbs and milk, allowing it to sit for 5 minutes. This soaking step enhances the moisture in the meatloaf.
Add the lightly beaten egg and egg white to the bread crumb mixture and mix well.
To the cooled vegetable mixture, add the turkey and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Mix everything thoroughly with your hands until well combined. Note that the mixture will be very moist.
Form the mixture into a 9×5-inch oval loaf and place it in a lightly oiled 13x9x2 inch metal baking pan. Brush the top evenly with the remaining 2 tablespoons of barbecue sauce.
Bake in the middle of the oven until a meat thermometer inserted into the meatloaf registers 170°F, which should take about 50 to 55 minutes. This ensures it’s cooked through yet juicy.
Once baked, let the meatloaf stand for 5 minutes before serving. This resting time allows the juices to redistribute.
