140 g ketchup

25 g dark brown sugar, packed

1½ tablespoons or 16g apple cider vinegar

½ teaspoon Dijon mustard

1 tablespoon olive oil

1 medium yellow onion, minced

3 cloves garlic, minced

1¼ teaspoon salt

¾ teaspoon freshly ground black pepper

2 teaspoons paprika

1 teaspoon dried thyme

1½ tablespoons Worcestershire sauce

1½ tablespoons Dijon mustard

2 large eggs

900 g ground turkey (93/7)

90 g Italian seasoned breadcrumbs

A few sprigs chopped fresh parsley, for garnish (optional)

Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil and grease the foil with olive oil or non-stick cooking spray.

Make the Glaze. In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.

Make the Meatloaf. Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.

In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.

Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.