Ingredients:

  • 1 Tbsp Olive Oil
  • 1/2 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs Ground Turkey (93% Lean minimum)
  • 1 cup (packed) Sweet Potato, peeled and finely grated
  • 1 Large Egg, lightly beaten
  • 1/2 cup Rolled Oats (not instant)
  • 1/4 cup Milk (or low-sodium turkey broth)
  • 1 Tbsp Fresh Sage, finely chopped
  • 1 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Tomato Ketchup (low sugar variety recommended)
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Honey or Maple Syrup (optional, for balance)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the standard 9x5 inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
  2. Heat the olive oil in a small skillet over medium heat. Sauté the diced onion until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Set aside to cool slightly.
  3. Peel and finely grate the sweet potato. Squeeze out any excess moisture with a clean tea towel or paper towels.
  4. In a large mixing bowl, combine the rolled oats, milk/broth, egg, sage, thyme, salt, and pepper. Let this mixture sit for 2-3 minutes to allow the oats to slightly absorb the liquid.
  5. Add the ground turkey, the grated sweet potato, and the cooled sautéed onion/garlic mixture to the bowl.
  6. Using clean hands or a wooden spoon, gently mix all ingredients until just combined. Do not overmix, as this results in a tough loaf.
  7. Transfer the mixture to the prepared loaf pan and gently press it down evenly.
  8. Bake the meatloaf for 30 minutes.
  9. While the loaf bakes, whisk together all the glaze ingredients (ketchup, vinegar, Worcestershire, mustard, and honey/maple syrup) in a small bowl.
  10. Remove the meatloaf from the oven after the initial 30 minutes. Brush about half of the prepared glaze evenly over the top of the loaf.
  11. Return the loaf to the oven and continue baking for another 20–25 minutes, or until the internal temperature registers 165°F (74°C) on a meat thermometer.
  12. Remove the meatloaf from the oven. Brush with the remaining glaze (optional) and let it rest in the pan for 10 minutes before slicing.
  13. Use the parchment paper overhang to lift the meatloaf onto a cutting board, slice, and serve.