Ingredients:

  • 1.5 lbs (680g) ground turkey (93% lean)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 medium carrot, finely grated (approx. ½ cup / 75g)
  • 1/2 cup (40g) rolled oats (not instant)
  • 1/4 cup (30g) finely chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) low-sodium chicken broth
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup (no-sugar-added preferred)
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. (Optional): Lightly sauté chopped onions and garlic in a touch of olive oil until softened. Let cool slightly.
  3. In a large bowl, combine ground turkey, sautéed onions (if using), grated carrot, oats, parsley, beaten eggs, chicken broth, Worcestershire sauce, thyme, salt, and pepper. Gently mix until just combined.
  4. Transfer the meat mixture to the prepared loaf pan and gently press it into an even layer.
  5. In a small bowl, whisk together ketchup, apple cider vinegar, and Dijon mustard.
  6. Spread half of the glaze evenly over the top of the meatloaf.
  7. Bake in the preheated oven for 45 minutes.
  8. Remove from oven and spread the remaining glaze over the top of the meatloaf.
  9. Return to the oven and continue baking for another 10-20 minutes, or until the internal temperature reaches 165°F (74°C).
  10. Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.