# What You’ll Need:
→ Meat
01 - 2 pounds ground turkey (mixed dark and white meat preferred)
→ 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 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves, chopped
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 tablespoon fresh chives, chopped
→ Binder & Seasoning
10 - 3/4 cup breadcrumbs or rolled oats (for gluten-free option)
11 - 1/2 cup milk or dairy-free alternative
12 - 2 large eggs
13 - 1 1/2 teaspoons kosher salt
14 - 3/4 teaspoon freshly ground black pepper
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon Dijon mustard
→ Topping
17 - 1/3 cup ketchup
18 - 1 tablespoon brown sugar
19 - 1 teaspoon apple cider vinegar
# Step-by-Step Guide:
01 - Preheat the oven to 375°F and prepare a 9x5-inch loaf pan by lining with parchment paper or lightly greasing it.
02 - Combine the breadcrumbs and milk in a small bowl and allow to soak for 5 minutes.
03 - In a skillet over medium heat, sauté onion, garlic, carrot, and celery until softened, approximately 5 minutes. Remove and let cool slightly.
04 - In a large bowl, gently mix ground turkey, soaked breadcrumbs, sautéed vegetables, eggs, chopped herbs, salt, pepper, Worcestershire sauce, and Dijon mustard until just combined without overworking the mixture.
05 - Transfer the mixture into the prepared loaf pan and smooth the surface evenly.
06 - In a small bowl, blend ketchup, brown sugar, and apple cider vinegar, then spread this mixture evenly over the top of the meatloaf.
07 - Bake in the preheated oven for 50 minutes or until the internal temperature reaches 165°F.
08 - Allow the meatloaf to rest for 10 minutes before slicing. Serve warm, optionally garnished with additional fresh herbs.
