Description
This garlic butter turkey meatloaf is a moist and flavorful dish that’s perfect for family dinners. Rich flavors meld together to create a comforting meal that everyone will love.
Ingredients
- 2 lbs 93/7 ground turkey
- 1 cup Panko breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tablespoons Worcestershire sauce (2 for the mixture, 1 for the glaze)
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter (for sautéing)
- ¼ cup unsalted butter (for the glaze)
- 2 tablespoons brown sugar
- ¼ cup ketchup
Instructions
- Preheat your oven to 375°F (190°C).
- Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add the diced yellow onion and cook until soft, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional minute.
- Set the skillet aside to cool slightly, then combine the Panko breadcrumbs and whole milk in a large mixing bowl, letting it sit for 5 minutes to form a panade.
- Mix in the ground turkey, eggs, cooled onions, garlic, Worcestershire sauce, parsley, thyme, salt, and pepper. Gently combine the ingredients without overmixing.
- Shape the mixture into a rectangular loaf on a prepared baking sheet, about 9×5 inches.
- In a small saucepan, melt ¼ cup of unsalted butter. Add minced garlic and cook briefly, then whisk in brown sugar, ketchup, and additional Worcestershire sauce until smooth.
- Brush half of the garlic butter glaze over the meatloaf and bake for 30 minutes.
- After 30 minutes, apply the remaining glaze and continue baking for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the meatloaf rest for at least 10 minutes before slicing.
Notes
Use a meat thermometer to check internal temperature and avoid dryness. Resting the meatloaf is vital for redistributing the juices.
