Circle B Kitchen
We love how moist, tender and flavorful this meatloaf is, but to accomplish this you will need a good ratio of fat to protein in your meat. If you cannot find a ratio of 93/7 in your store, then use ¾ ground thigh meat and ¼ ground breast. Mix them well before adding them to the other ingredients. It would also work fine to use straight ground turkey thigh. Kitchen Bouquet is a dark seasoning sauce that adds a real flavor boost when using ground turkey. You can find it either on the condiment or cooking aisle, or order it here.
Brown Sugar - Ketchup Glaze
½ cup ketchup
4 tablespoons brown sugar
4 tablespoons cider vinegar
2 T molasses
Meatloaf
1 tablespoon vegetable oil
3 slices bacon, chopped
1 small/medium onion , chopped
2 cloves garlic , minced
1 tablespoon kitchen bouquet
2 large eggs
½ teaspoon dried thyme
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1/4 cup whole milk
2 lb ground turkey
1 ½ cups fresh bread crumbs
½ cup fresh parsley, minced
1 to 2 tablespoons of hot pepper sauce (optional)
For the glaze
Mix all ingredients in a small sauce pan. Heat to a simmer and cook for a couple of minutes ( until slightly thickens) and then set aside.
For the meatloaf
Preheat oven to 350 degrees.
1. Heat the oil in a medium skillet. Add the onion, bacon and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
2. Mix eggs with thyme, salt, pepper, mustard, Kitchen Bouquet, Worcestershire sauce, pepper sauce, and milk. Add the egg mixture to the meat in a large bowl along with the breadcrumbs, parsley, and cooked onion and garlic; mix until evenly blended.
3. Spray a 9 x 5-inch loaf pan with cooking spray and pat the meatloaf mixture into the pan. You can proceed to glazing and cooking the meatloaf, or cover the meatloaf with some plastic wrap and refrigerate for 30 to 60 minutes.
4. Spray a baking sheet with cooking spray and place the loaf pan upside down on it. Tap until the meatloaf releases. Remove the loaf pan and brush the meat with one-third of the glaze. Bake until the glaze is set, about 25minutes. Top with another one-third of glaze and continue to bake until the second coat has set, about 20- 25 minutes longer. Pour the remaining glaze over the loaf and let it cool about 5 minutes. Slice and serve.