1 pound ground turkey 455 grams, preferably a mix of dark and light meat, or just dark
Equipment
oven
9-by-13-inch baking dish or small sheet pan
cutting board
knife
food processor (optional)
large skillet
large bowl
small bowl
fork
Directions
In a small bowl, combine the glaze ingredients. Brush or spoon the glaze over the meatloaf.
Heat the oven to 350°F (175°C).
Lightly coat a 9-by-13-inch baking dish or small sheet pan with nonstick spray.
Very finely dice the onion, garlic, and carrot on a cutting board with a knife, or in a food processor.
Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat it for a minute; then add the vegetables.
Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 7 to 10 minutes; transfer them to a large bowl.
Add the breadcrumbs, broth, tomato paste, mustard, Worcestershire, parsley, 1 teaspoon salt, and ½ teaspoon pepper, and stir to combine.
Add the egg by beating it directly into the vegetable mixture (I like to use a fork).
Add the turkey, and combine just until the vegetable-egg mixture is dispersed through the meat.
Pat the turkey mixture into about a 4-by-8-inch shape in your prepared pan.
Bake the meatloaf for 30 to 35 minutes, until the internal temperature is 160°F (70°C). If you don’t have a thermometer, you can insert a knife into the center and hold it there for 10 seconds.
You should feel no resistance, and when you pull it out, the blade should feel hot.
Let the meatloaf rest for 5 minutes, then cut it into 1-inch slices to serve with crushed potatoes.