If you’re looking for a comforting, easy-to-make main dish that goes beyond the usual, this Maple-Glazed Turkey Meatloaf is your ticket. It’s a delightful twist on the classic meatloaf, with a subtle sweetness and a touch of warmth from maple syrup and nutmeg.
Ground turkey is a lean protein that forms the base of this meatloaf, making it a healthier alternative to beef. The breadcrumbs help bind everything together while adding a bit of texture. We use milk to moisten the breadcrumbs, ensuring a tender meatloaf. Onion and garlic bring depth of flavor, while a large egg acts as a binder. The parsley adds a touch of freshness, and shredded carrots sneak in a bit of extra nutrition. The maple syrup, ketchup, and Dijon mustard combine to create a delicious glaze that sets this meatloaf apart. Don't forget the salt, black pepper, and nutmeg for seasoning.
This meatloaf pairs wonderfully with roasted vegetables or a simple side salad for a balanced meal. For a comforting touch, serve it alongside mashed potatoes or garlic bread. The glaze also makes it a great sandwich filling the next day!
Start by preheating your oven to 350°F. This gives you time to prepare your ingredients while the oven reaches the right temperature. In a large mixing bowl, combine the ground turkey, breadcrumbs, and milk. Add the finely chopped onion, minced garlic, egg, chopped parsley, and shredded carrots. Throw in the salt, pepper, and ground nutmeg. Mix it all together with your hands or a spatula until well combined — don’t overmix, or the meatloaf could turn tough.
Lightly coat a loaf pan with cooking spray to prevent sticking. Evenly press the turkey mixture into the pan, ensuring it’s packed nicely without air pockets. This will help it cook evenly.
In a small bowl, whisk together the maple syrup, ketchup, and Dijon mustard. Pour this glaze over the meatloaf, spreading it evenly with the back of a spoon. It’ll caramelize beautifully as it bakes, so don’t skimp!
Place the pan in your preheated oven and bake for 60 to 70 minutes. You’re looking for an internal temperature of 165°F. Use a meat thermometer for accuracy. Once done, let the meatloaf rest for about 10 minutes before slicing. This allows the juices to redistribute, keeping your meatloaf succulent.
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