# What You'll Need:
→ Meat
01 - 2 lbs ground turkey (mix of dark and white meat)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 celery stalk, finely diced
→ Fresh Herbs
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh thyme leaves, chopped
08 - 1 tbsp fresh rosemary, chopped
09 - 1 tbsp fresh chives, chopped
→ Binder & Seasoning
10 - 3/4 cup breadcrumbs (or rolled oats for gluten-free)
11 - 1/2 cup milk (or dairy-free alternative)
12 - 2 large eggs
13 - 1 1/2 tsp kosher salt
14 - 3/4 tsp freshly ground black pepper
15 - 1 tbsp Worcestershire sauce
16 - 1 tsp Dijon mustard
→ Topping
17 - 1/3 cup ketchup
18 - 1 tbsp brown sugar
19 - 1 tsp apple cider vinegar
# Directions:
01 - Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it to prevent sticking.
02 - In a small bowl, combine breadcrumbs with milk and let soak for 5 minutes to soften.
03 - Heat a skillet over medium and cook onion, garlic, carrot, and celery until tender, about 5 minutes. Allow to cool slightly.
04 - In a large bowl, gently mix ground turkey, soaked breadcrumbs, sautéed vegetables, eggs, fresh herbs, salt, pepper, Worcestershire sauce, and Dijon mustard until just combined. Avoid overmixing to maintain texture.
05 - Transfer mixture into the prepared loaf pan, smoothing the surface evenly. In a separate bowl, stir together ketchup, brown sugar, and apple cider vinegar; spread this glaze evenly over the top.
06 - Bake for 50 minutes or until the internal temperature reaches 165°F, ensuring the meatloaf is fully cooked.
07 - Allow meatloaf to rest for 10 minutes before slicing to retain moisture. Serve warm, optionally garnished with extra fresh herbs.
