(Aimee this one's for you)
1 medium onion, chopped fine
2 medium garlic cloves, minced
1 tsp. olive oil
salt
1/2 cup 1% milk
2 large eggs
2 tsp minced fresh thyme
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/8 tsp ground black pepper
2 pounds lean ground turkey
1 1/3 cups bread crumbs
1/4 minced fresh parsley
1/2 cup ketchup
1/4 cup light brown sugar
4 tsp cider or white vinegar
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire rack on the top. Fold a piece of aluminum foil into an 11 by 6 inch rectangle and put it aside for later.
Mix the onion, garlic, oil, and a couple pinches of salt in a skillet. Cover and cook over medium-low heat until the onion has softened. Set aside. In another bowl, mix the milk, eggs, thyme, mustard, Worcestershire, hot sauce, pepper, and 1/4 tsp salt together.
In a larger bowl, mix the turkey, bread crumbs, parsley, cooked onion mix form the skillet, and egg and milk mixture with your hands until it is all combined. Turn the mixture out onto the foil rectangle you folded before. Form the meat mass into a loaf from about 2 inches tall into a long rectangle.
Put the loaf and the foil onto the wire rack on top of the cookie sheet. Stir the ketchup, sugar, and vinegar together to make the glaze. Brush half the mixture onto the meatloaf and bake for 45 minutes.
After 45 minutes, pull the meatloaf out and brush with the rest of the glaze. Bake for another 20 minutes. Let cool for at least 20 minutes before you slice it into slices.
And for the best part: every 1-inch slice only has 260 calories.
