Moist and Juicy Turkey Meatloaf

Moist, juicy, and packed with flavor, this Turkey Meatloaf with a glazed topping is so good that you won't miss the beef and pork used in traditional meatloaf.

Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment paper and set aside. Gather your ingredients. Prep the aromatics: finely chop the onion, mince the garlic, separate the thyme leaves from the stem and give the parsley (remove the stems) a rough chop.

Heat a medium frying pan over low heat and add olive oil. Add onions, thyme and garlic; sauté for 5 minutes until onions are translucent.

Remove the pan from the heat and add salt, black pepper, cayenne pepper, Worcestershire sauce, tomato paste, liquid smoke and beef stock. Set aside to cool slightly.

In a large mixing bowl, add the ground turkey, onion mixture and the rest of the meatloaf ingredients; beaten egg, parmesan cheese, bread crumbs, chopped parsley (if using) and mix gently with a fork until the ingredients are just combined.

Add all the glaze ingredients together; ketchup, coriander, cumin, cayenne pepper, liquid smoke, Worcestershire sauce and honey. Mix to combine and set aside.

Line a loaf pan with cling wrap and add the turkey mixture to the pan. Pack and flatten the turkey mixture into the loaf pan with a rubber spatula.

Carefully, turn the loaf pan upside down onto the prepared baking sheet. Lift the loaf pan to unmold the meatloaf and discard the cling wrap.

Bake the meatloaf in the preheated 350 degree oven for 10 minutes. Remove the meatloaf from the oven and spread the glaze evenly on top and on all four sides. Continue baking for 35-45 minutes or until the internal temp reaches 165 degrees F.

Remove the meatloaf from the oven and let rest for 10 minutes before slicing. This helps to redistribute the juices. Before serving, freshen up the meatloaf with any leftover glaze.