Turkey Meatloaf with Apricot-Mustard Glaze
Why This Recipe Works
Store-bought ground turkey is fine and pasty, and it produced a dense, mushy meatloaf when we simply swapped it into a traditional meatloaf recipe. We dropped the usual panade from our recipe since we found that it only exacerbated the mushiness. Instead, we stirred in quick oats, which added just the right amount of chew and helped open up the texture of the densely packed turkey. To help give the turkey’s thin juices richer flavor and fuller body, we added cornstarch to the mix along with grated Parmesan cheese and butter, and we used egg yolks instead of whole eggs. To avoid overwhelming the mild flavor of the meat with too many add-ins, we stirred in a modest amount of onion, as well as garlic, Worcestershire sauce, thyme, and Dijon mustard. To finish it off, we made a flavor-packed glaze and ensured that it stuck by applying a first coat to the meatloaf and letting it cook until the glaze was tacky. We then added a second coat of glaze, which stuck to this base coat in an even layer. To help the loaf cook evenly, we baked it on an aluminum foil–lined wire rack set in a rimmed baking sheet.