Ingredients
⅔cupketchup
⅓cupdark brown sugar,packed
1½tbspapple cider vinegar
½tspdijon mustard
1tbspolive oil
1mediumyellow onion,minced
3clovesgarlic,minced
1¼tspsalt
¾tspfreshly ground black pepper
2tsppaprika
1tspdried thyme
1½tbspWorcestershire sauce
1½tbspdijon mustard
2largeeggs
2lbsground turkey
¾cupItalian seasoned breadcrumbs
A few springs chopped fresh parsley,for garnish (optional)
Preparation
Set oven rack to middle position and preheat oven to 350 degrees F. Line rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined.
Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide.
Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through.
Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
