A sweet and tangy glaze puts this meatloaf over the top.
1 cup ketchup
1/4 cup packed brown sugar
2 1/2 tablespoons cider vinegar
1/2 teaspoon hot sauce
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
20 Ritz crackers, crushed
1/3 cup milk (full fat or 2% works best, avoid 1% and skim milk)
2 pounds SLAP Farms ground turkey
2 SLAP Farms eggs plus 1 egg yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup finely chopped fresh parsley
Salt and pepper
MAKE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Simmer glaze over medium heat until slightly thickened, about 5-7 minutes. Cover and keep warm.
COOK VEGETABLES: Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
PROCESS MEAT: Process Ritz crackers and milk in food processor until smooth. Add turkey and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.
BROIL: Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into approximately a 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 1/3 of the glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes. Repeat two more times with remaining glaze.
BAKE: Transfer meatloaf to middle rack. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 25 to 35 minutes. Place baking sheet with meatloaf on wire rack and let rest 20 minutes. Slice and serve. Be sure to use a meat thermometer to check the internal temperature of the meatloaf to avoid an overcooked dry meatloaf.
NOTE: The meat mixture will be quite soft when you try to form the loaf and the loaf will only be a couple of inches tall, but don’t be tempted to make this in a loaf pan. The large surface area of the squat loaf allows for a high glaze to meat ratio making this meatloaf super moist and delicious.