Best Turkey Meatloaf
For a healthier turkey meatloaf, after much trial and error I came up with this recipe. It's important to make this on a jelly-roll pan (rimmed baking sheet) so the liquids can be drained off. Also, don't put the topping on before the meatloaf has cooked for 30 minutes; ground turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
ground turkey
1 ½
pounds
crushed buttery round crackers
¾
cup
milk
½
cup
onion, chopped
1
small
egg
1
garlic, minced
2
cloves
salt
1 ½
teaspoons
ground black pepper
¼
teaspoon
ketchup
½
cup
brown sugar
¼
cup
Worcestershire sauce
1
tablespoon
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a jelly-roll pan.
  Mix ground turkey, crushed crackers, milk, onion, egg, garlic, salt, and black pepper in a bowl. Shape mixture into a loaf and place on the prepared pan.
  Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
  Bake meatloaf in preheated oven for 30 minutes; remove from the oven and drain off liquids. Top meatloaf with ketchup topping.
  Return loaf to the oven and continue baking until no longer pink in the center, about 30 minutes more; an instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  Serve and enjoy!
