First, preheat your oven to 375 degrees. This is an essential step as it ensures the meatloaf cooks evenly. While the oven warms up, line a baking sheet with aluminum foil, and lightly spray it with non-stick cooking spray. If you prefer, you can also use parchment paper. This will prevent the meatloaf from sticking and make cleanup a breeze.
Next, heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until it becomes slightly golden brown, which should take about 5 minutes. The goal here is to soften the onion, which will enhance the flavor of the meatloaf. Once the onion is golden, add the minced garlic and sauté for an additional 30 seconds until fragrant. Be cautious not to burn the garlic, as it can turn bitter.
While that’s happening, grab a large mixing bowl and combine the bread crumbs and low-sodium chicken broth. Stir them together until the bread crumbs are well moistened. This mixture will help keep your meatloaf moist and flavorful.
After the onion and garlic have cooled slightly, add them to the bread crumb mixture. Stir to combine and then transfer this mixture to the fridge for about 15 to 20 minutes to cool completely. This step is crucial as it helps to meld the flavors together.
Once the mixture has cooled, it’s time to add in the other flavors. To your cooled mixture, add the finely shredded parmesan cheese, Worcestershire sauce, 1 Tbsp ketchup, dijon mustard, chopped parsley, thyme, egg, egg yolk, salt, and black pepper. Stir until everything is blended well. This is where the magic happens, and your meatloaf starts coming together.
Now, it’s time to incorporate the star of the show: the ground turkey. Add it into the mixture and, using your hands, mix it all together until well combined. It’s important not to overmix, as this can lead to a dense meatloaf. You want it to be just mixed enough to hold together.
Shape the mixture into a loaf on the prepared baking sheet, aiming for a size of approximately 9 by 4 inches. Brush the top with the remaining 1/2 Tbsp olive oil, which will give it a lovely sheen as it bakes.
Now, place your loaf in the preheated oven and bake for about 45 minutes. After this initial baking time, remove it and brush the top with the remaining ketchup. This adds a sweet and tangy glaze that complements the dish beautifully.
Return the meatloaf to the oven and bake until the center reaches an internal temperature of 165 degrees. I recommend checking the temperature in various spots to ensure even cooking. This should take an additional 10 to 20 minutes.
Finally, once done, remove the Turkey Meatloaf from the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute. Sprinkle with a bit more chopped parsley for garnish, slice, and serve it warm. Enjoy every bite!
