Moist Turkey Dinner Loaf

A healthier, juicy take on the classic meatloaf.

The Meat Base: 2 lbs (approx. 900g) Ground Turkey (93% lean is best; avoid 99% fat-free for better moisture)
The Aromatics: 1 Large Onion (finely diced), 2 cloves Garlic (minced), 1 Celery stalk (finely diced)
The Binder: ¾ cup Panko or Breadcrumbs + ¼ cup Milk
The Flavor: 2 Large Eggs, 2 tbsp Worcestershire sauce, 1 tsp dried Thyme, 1 tsp Salt, ½ tsp Black pepper
The Glaze: ½ cup Ketchup, 1 tbsp Brown sugar, 1 tsp Dijon mustard

Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper.
Sauté (The Secret Step): Heat a little oil in a pan and sauté the onion, celery, and garlic until soft (about 5 mins). Let them cool slightly. This prevents “crunchy” raw onions and adds moisture.
Soak: In a small bowl, mix the breadcrumbs and milk. Let it sit for 2 minutes until it forms a paste (a panade).
Mix: In a large bowl, combine the ground turkey, sautéed veggies, breadcrumb paste, eggs, Worcestershire sauce, and spices. Do not overmix—use your hands to just combine, or the loaf will become tough.
Shape: Place the mixture into the loaf pan or shape it into a loaf on your baking sheet.
Glaze: Whisk the ketchup, brown sugar, and mustard together. Spread half of it over the top of the loaf.
Bake: Bake for 45 minutes. Spread the remaining glaze on top and bake for another 10–15 minutes (or until the internal temperature reaches 165°F / 74°C).
Rest: Let the loaf rest for 10 minutes before slicing. This keeps the juices inside!