# What You'll Need:
→ Meat
01 - 2 pounds ground turkey (preferably a mix of dark and white meat)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 celery stalk, finely diced
→ Fresh Herbs
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves, chopped
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 tablespoon fresh chives, chopped
→ Binder & Seasoning
10 - 3/4 cup breadcrumbs (or rolled oats for gluten-free)
11 - 1/2 cup milk (or dairy-free alternative)
12 - 2 large eggs
13 - 1 1/2 teaspoons kosher salt
14 - 3/4 teaspoon freshly ground black pepper
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon Dijon mustard
→ Topping
17 - 1/3 cup ketchup
18 - 1 tablespoon brown sugar
19 - 1 teaspoon apple cider vinegar
# How to Make It:
01 - Preheat oven to 375 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
02 - In a small bowl, mix breadcrumbs and milk. Let the mixture soak for 5 minutes to soften.
03 - Heat a skillet over medium heat and cook onion, garlic, carrot, and celery until softened, approximately 5 minutes. Allow to cool slightly.
04 - In a large bowl, gently mix ground turkey, soaked breadcrumbs, sautéed vegetables, eggs, fresh herbs, salt, pepper, Worcestershire sauce, and Dijon mustard until just combined. Avoid overmixing to maintain tenderness.
05 - Transfer the mixture into the prepared loaf pan, smoothing the top evenly.
06 - Combine ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread the mixture evenly over the meatloaf surface.
07 - Bake in preheated oven for 50 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
08 - Let the meatloaf rest for 10 minutes before slicing. Serve warm, optionally garnished with additional herbs.
