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Lighter Classic Glazed Meatloaf with Brown Sugar Ketchup

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A lighter version of classic meatloaf made with ground turkey, rolled oats, and a secret grated onion trick for moisture, topped with a sticky brown sugar ketchup glaze. It’s tender, juicy, and full of nostalgic comfort without the heaviness.

Ingredients

Scale
  • 1.5 pounds (680g) lean ground turkey (93/7)
  • ½ cup (45g) rolled oats (not quick-cooking)
  • 1 medium yellow onion, finely grated (about ½ cup with liquid)
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup (120ml) ketchup
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Grate the onion using the large holes of a box grater. Squeeze out excess liquid using a clean kitchen towel or cheesecloth, reserving the juice. You should have about ¼ cup of grated onion after squeezing.
  3. In a large mixing bowl, combine the beaten egg, 1 tablespoon Worcestershire sauce, Dijon mustard, grated onion, and reserved onion juice. Whisk until well combined.
  4. Add the rolled oats, dried thyme, smoked paprika, salt, and black pepper to the wet mixture. Stir until incorporated. Let sit for 2 minutes to allow the oats to hydrate.
  5. Crumble the ground turkey over the mixture. Using your hands, gently mix just until no streaks of raw turkey remain (about 20 seconds). Do not overmix.
  6. Transfer the mixture to the prepared loaf pan. Press gently into an even shape, smoothing the top with a spatula. Do not pack too firmly.
  7. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and 1 teaspoon Worcestershire sauce until the sugar is mostly dissolved.
  8. Spoon about half of the glaze over the meatloaf and spread evenly with a pastry brush or spoon. Reserve the remaining glaze.
  9. Place the loaf pan on a baking sheet and bake for 40 minutes.
  10. Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest in the pan for 10 minutes. The temperature will rise to 165°F (74°C) during this time.
  12. Using the parchment paper overhang, lift the meatloaf out of the pan and transfer to a cutting board. Slice into 8 even pieces. Spoon any accumulated juices over the slices before serving.

Notes

Don’t skip the grated onion step—it releases enzymes that tenderize the meat. Use a meat thermometer to avoid overcooking; pull at 160°F (71°C) and let rest. Let the oats hydrate for 2 minutes before adding turkey. Line the pan with parchment for easy cleanup. Double the glaze if you like extra for serving.

Nutrition

Keywords: lighter meatloaf, turkey meatloaf, brown sugar ketchup glaze, healthy meatloaf, comfort food, easy dinner, meal prep

Find it online: https://eliplate.com/lighter-classic-glazed-meatloaf-with-brown-sugar-ketchup/