Ingredients

The following ingredients have 4 Servings
  • 3 slices potato sandwich bread (crusts removed and torn into smaller pieces)
  • ½ cup whole milk
  • 2 pounds ground turkey (85%)
  • 1 large onion (grated)
  • 3 cloves garlic (minced)
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 1 large egg
  • ½ cup chopped fresh parsley
  • ½ cup ketchup
  • 2 tablespoons balsamic vinegar

Instruction

  • Preheat oven to 350ºF. Cover a large baking sheet with foil or parchment paper, for easier clean up, then coat with nonstick spray.
  • Combine the bread chunks and milk in a bowl, using a fork to mash the mixture, making sure the bread is fully saturated. Let it sit for 5 minutes while you prep the other ingredients. Squeeze the extra milk before combining the bread with the other ingredients.
  • In a bowl, combine the ground turkey, soaked bread, grated onion, garlic, mustard, salt, pepper, egg and parsley.
  • Using your hands, mix until everything is combined. Try to avoid over-mixing!
  • Transfer the mixture onto the prepared baking sheet, using your hands to shape it into a loaf about 9 inches long and 4 inches wide. If you prefer, you can use a loaf pan to shape the meatloaf and then transfer to the baking sheet.
  • Make the glaze by mixing the ketchup and balsamic glaze in a bowl. Reserve.
  • Bake the turkey meatloaf for 30 minutes. Then, remove from oven and, using a paper towel, soak any extra liquids that have accumulated in the baking sheet.
  • Spread ½ of the glaze on the meatloaf, reserving the remaining for later. Return the meatloaf to the oven and bake until an instant-read thermometer inserted in the center reads at least 160ºF, about 30 more minutes.
  • Allow the turkey meatloaf to rest for 5 to 10 minutes before serving. Then, mix the reserved glaze with the pan juices and serve on the side.