For the Meatloaf

– 1 lb ground turkey (90/10 or 93/7) – ½ cup rolled oat – ¼ cup finely chopped onion

For the Meatloaf

– ¼ cup finely chopped celery – 2 cloves garlic, minced – ½ teaspoon dried thyme – ½ teaspoon smoked paprika

For the Meatloaf

– ¼ teaspoon salt – ¼ teaspoon black pepper – 1 large egg, beaten – ¼ cup ketchup – 2 tablespoons Dijon mustard

For the Glaze

– ⅓  cup ketchup – 2 tablespoons brown sugar – 1 tablespoon Worcestershire sauce


1. Preheat  oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly.

2. In a large bowl, combine ground turkey, oats, onion, celery, garlic, thyme,      paprika, salt, and pepper. Mix well.

3. Add egg, ketchup, and Dijon mustard to the bowl and combine gently until just incorporated. Avoid overmixing.

4. Shape the mixture into a loaf and place it in the prepared loaf pan.

5. In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire   sauce for the glaze. Brush the glaze over the top of the meatloaf.

6. Bake for 50-55 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C). Baste the meatloaf with the remaining glaze halfway through baking.

7. Let the meatloaf rest for 10 minutes before slicing and serving.