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TURKEY MEATLOAF WITH KETCHUP-BROWN SUGAR GLAZE


3 tbsp unsalted butter
Pinch baking soda
1/2 onion, chopped fine
Salt and pepper
1 garlic clove, minced
1 tsp minced fresh thyme
2 tbsp Worcestershire sauce
3 tbsp quick oats
2 tsp cornstarch
2 large egg yolks
2 tbsp Dijon mustard
2 pounds 85 or 93 percent lean ground turkey
1 ounce Parmesan cheese, grated (1/2 cup)
1/3 cup chopped fresh parsley

GLAZE
1 cup ketchup
1/4 cup packed brown sugar
2 tsp cider vinegar
1/2 tsp hot sauce

Do not use 99 percent lean ground turkey in this recipe: it will make a dry meatloaf. Do not use steel cut oats.

1. FOR THE MEATLOAF: Adjust rack to upper- middle position and heat oven to 350* degrees. Line wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10 inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 tsp salt, increase heat to medium , and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute . Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl and set aside. Combine oats, cornstarch, 3/4 tsp salt, and 1/2 tsp pepper in second bowl.

 

2. FOR THE GLAZE: Whisk all ingredients jn saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 3 minutes: set aside.
3. Stir egg yolks and mustard into cooled onion mixture until well combined. Add turkey, Parmesan, parsley, and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes.

4. Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160* degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.