Ingredients
Method
- Preheat your oven to 375°F. Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a small bowl, combine breadcrumbs with chicken broth. Stir and let sit for 5 minutes until the breadcrumbs absorb the liquid and become soft.
- In a large mixing bowl, gently combine ground turkey, sautéed onions and garlic, soaked breadcrumbs, beaten egg, 3 tablespoons ketchup, salt, pepper, and oregano. Mix with your hands just until everything is evenly distributed. Don't overmix or the meatloaf will be dense.
- Transfer the mixture to your prepared loaf pan and gently shape it into an even loaf. Don't pack it down too tightly.
- For the glaze, whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl until smooth.
- Brush about half of the glaze over the top of the meatloaf. Reserve the remaining glaze for later.
- Bake for 35 minutes, then brush with the remaining glaze. Continue baking for 15-20 minutes more until the internal temperature reaches 165°F and the glaze is caramelized.
- Remove from oven and let rest for 5 minutes before slicing. Use the parchment paper to lift the meatloaf out of the pan for easier slicing.
Notes
This meatloaf keeps well in the refrigerator for up to 4 days and makes excellent sandwiches. You can also freeze slices for up to 3 months. If you don't have a loaf pan, you can shape the meatloaf on a rimmed baking sheet lined with parchment paper. For extra flavor, try adding 2 tablespoons of fresh chopped parsley to the meat mixture.