TURKEY MEATLOAF WITH KETCHUP-BROWN SUGAR GLAZE

Turkey Meatloaf With Ketchup-Brown Sugar Glaze image

ATK: Do not use 99 percent lean ground turkey in this recipe; it will make a dry meatloaf.

Provided by gailanng

Categories Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons unsalted butter
1 pinch baking soda (1/8 teaspoon)
1/2 onion, chopped fine
salt and pepper
1 garlic clove, minced
1 teaspoon minced fresh thyme
2 tablespoons Worcestershire sauce
3 tablespoons quick oats (can sub 3 tablespoons of rolled oats chopped fine or DO NOT use steel cut)
2 teaspoons cornstarch
2 large egg yolks
2 tablespoons Dijon mustard
2 lbs lean ground turkey (85-93%)
1 ounce parmesan cheese, grated (1/2 cup)
1/3 cup chopped fresh parsley
1 cup ketchup
1/4 cup packed brown sugar
2 1/2 teaspoons cider vinegar
1/2 teaspoon hot sauce (sriracha)

Steps:

FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line a wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10-inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl; set aside. Combine oats, cornstarch, 3/4 teaspoon salt and 1/2 teaspoon pepper in second bowl; set aside.
FOR THE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside.
BACK TO THE MEATLOAF: Stir egg yolks and mustard into COOLED onion mixture until well combined. Add turkey, Parmesan, parsley and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using your wet hands, shape into 9 by 5-inch loaf. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes.
Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160 degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving. .
Serving Suggestions for Leftovers: Meatloaf Sandwiches.

Nutrition Facts : Calories 413.7, Fat 20.7, SaturatedFat 8.1, Cholesterol 185.2, Sodium 747.7, Carbohydrate 24.6, Fiber 0.8, Sugar 19.1, Protein 34