This turkey meatloaf is loaded with vegetables to offer a more flavorful, moist, and nutritious meatloaf! The ketchup glaze offers a nice sweetness and acidity to lift up the savoury poultry flavor.
Preheat the oven to 350°. Combine the diced onions and grated carrots into a large microwaveable bowl, add 2 tbs of water, and microwave in 1 minute intervals (mixing between each interval) until the vegetables are softened. This should take 3-4 minutes.
Using the same bowl you microwave the ingredients in add the panko and use a fork to thoroughly combine the veggies and breadcrumbs. Add the ketchup and mix that in as well. Now add the eggs and all of the seasonings. You should have a moist paste.
The last thing to do is add the meat. Continue using the fork or you hands to mix the meat in gently, we don't wanna overwork the meat! Line a large pan with parchment paper. Plop the meat mix onto the middle of the pan and lovingly shape into large, low, flat oval (H: 1.5 inches, W: 6 inches -at it's widest-, L: 11 inches). I use my hands to gently pat it into this shape, you wanna be nice with the meat! Now move onto making the glaze!
In a bowl add all of your glaze ingredients, then whisk it real good!!! Add ALL of the glaze to the top and sides of the meatloaf. Place it to bake in the oven for 45-50 minutes. The top should darken in color but the only way to ensure the meatloaf is thoroughly cooked is to use a thermometer. Use a thermometer to measure the middle-most part of the meatloaf, poultry has to hold an internal temp of 165° for 15 seconds in order to be safe to eat!
I usually serve this meatloaf fresh from the oven with mashed potatoes because that is my favorite way to eat it. I've also served it with cheap white bread and mayonnaise. Basically, serve this any way you like!
Note 1: You can replace the 2 cups of onion and carrots with whatever blend of vegetables you have on hand (zuchinni, bell pepper, celery, etc) just make sure you still soften them in the microwave.
Note 2: I almost always reach for dried oregano whenever I used dried herbs because it has to most flavor to me. Use whatever dried herb you have on hand.
Leftovers: There are never any leftovers when I make this meatloaf. It is just too dang good!!! But if you do have leftovers then please use common kitchen sense and store them in a covered container in the fridge and consume within a reasonable time frame.
Source: I was inspired to develop my own turkey meatloaf recipe after first making a turkey meatloaf using this recipe from Life is but a Dish. My recipe is very different than Laney's but I think it is always important to source where we got our inspiration from!