Ingredients:

  • 2 lbs (900g) Ground Turkey (93% lean)
  • 1 cup (120g) Breadcrumbs (plain, unseasoned)
  • 1 medium (150g) Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 large Egg, lightly beaten
  • 1/4 cup (60ml) Milk (2% or whole)
  • 2 tablespoons (30ml) Worcestershire Sauce
  • 1 tablespoon (15ml) Dijon Mustard
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup (120ml) BBQ Sauce (your favourite brand, hickory or smoky flavours work best)
  • 2 tablespoons (30ml) Apple Cider Vinegar
  • 1 tablespoon (15ml) Brown Sugar (packed)
  • 1 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Smoked Paprika (optional, for extra smokiness)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine ground turkey, breadcrumbs, diced onion, minced garlic, beaten egg, milk, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, salt, and pepper. Gently mix with your hands until just combined. Do not overmix.
  3. Transfer the meatloaf mixture to the prepared loaf pan. Gently press the mixture into an even loaf shape.
  4. In a small saucepan, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika (if using). Heat over medium heat, stirring until the sugar is dissolved and the glaze is slightly thickened.
  5. Bake the meatloaf for 40 minutes.
  6. Remove the meatloaf from the oven and brush generously with half of the BBQ glaze.
  7. Return the meatloaf to the oven and bake for another 10 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check.
  8. Let the meatloaf rest for 10 minutes before slicing and serving. Brush with the remaining BBQ glaze before serving, if desired.