Turkey Meatloaf With A Sweet Tangy Glaze
Juicy turkey meatloaf with a sweet tangy glaze baked into a sticky, caramelized coating. Mushrooms and Greek yogurt keep it juicy and full of flavor. Plus a doubled glaze for dipping
Servings: 8 people
Calories: 209kcal
Equipment
- food processor
- 12-inch skillet
- mixing bowl
- aluminum foil
- rimmed sheet pan
- instant-read meat thermometer
Ingredients
For The Turkey Meatloaf
- 1 tablespoon olive oil
- 12 ounces mushrooms
- ½ onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- ¼ cup greek yogurt
- ½ cup dried bread crumbs
- 1 large egg
- 1½ teaspoons Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon hot sauce
- ⅓ cup fresh Italian parsley, chopped
- 1½ pounds ground turkey 93% lean with 7% fat
For The Glaze
- ½ cup ketchup
- ¼ cup dark brown sugar
- 4 teaspoons apple cider vinegar
Instructions
- Adjust the oven rack to the center of the oven and preheat to 375℉.
Make The Turkey Loaf
- Heat the olive oil in a large skillet on medium-high heat for 5 minutes.
- Handwipe the mushrooms with a damp paper towel to clean them. Using a food processor, grind half of the mushrooms for 12-15 seconds to turn them into a minced texture. Transfer them to the mixing bowl. Repeat.
- Add the minced mushrooms to the skillet and spread them out. Cook for 8 minutes, stirring at the halfway point.
- Chop the onion and garlic cloves in the food processor for 5-6 seconds to mince them.
- Add the onion and garlic mixture to the skillet with the mushrooms. Stir frequently while cooking for 2-3 minutes. Stir in the dried thyme. Make sure the mixture is dry. Remove from the heat to let cool.
- In a mixing bowl, add the ground turkey, Greek yogurt, breadcrumbs, egg, Dijon mustard, Worcestershire, hot sauce, Italian parsley, salt, and pepper. Add the mushroom mixture to the bowl.
- Mix all the ingredients by hand or with a spatula. It will be sticky.
- Place the mixture onto a foil-lined rimmed baking sheet and pat into a 5 x 11-inch loaf.
Make The Glaze
- Mix the ketchup, brown sugar, and apple cider vinegar in a small bowl or a liquid measuring cup.
- Drizzle or brush half of the glaze over the meatloaf, making sure to coat the sides, too. Reserve the other half for serving.
To Cook
- Bake the loaf for 45 minutes, making sure the internal temperature is 165℉. Let rest for 15 minutes before slicing. Serve with the bowl of glaze.
Video
Notes
When using a food processor, mince the mushrooms in 2-3 batches, or the last few mushrooms will just roll around in the bowl. Even a large, 11-cup capacity food processor still needs to mince in 2 batches.
If you are doubling this recipe to make 1 large loaf, cook it for about 1 hour and 20 minutes.
Multi-Day Make Ahead Instructions
3-Day Turkey Meatloaf Game Plan:
- Day 1: Mince and sauté the mushrooms, onion, and garlic, mix the glaze and store separately, covered, in the refrigerator.
- Day 2: Blend the turkey loaf mixture, shape, and refrigerate covered.
- Day 3: Add the glaze, bake, and serve. Start 1 hour 15 minutes before your scheduled serving time.
Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 369mg | Potassium: 519mg | Fiber: 1g | Sugar: 12g | Vitamin A: 351IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
