Ground turkey gets mixed with garlic, fresh thyme, oregano, and a good amount of parsley, then brightened with lemon zest and juice for a meatloaf that tastes lighter and fresher than the classic version. Sautéed onion and garlic folded into the meat before baking keep every slice moist and full of flavor, while a quick ketchup glaze with brown sugar and garlic powder caramelizes into a sticky, tangy crust on top. Baked in a simple loaf pan until it hits a perfect internal temperature, this one slices cleanly and holds together beautifully. A final squeeze of lemon and a scatter of fresh parsley at the table bring the citrus notes right back to the front. It's a comforting, weeknight-friendly dinner that fits neatly into a dairy free rotation without sacrificing any of that classic meatloaf appeal.
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Preheat the oven to 375°F (190°C). Heat the olive oil in a medium skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it doesn't brown. Remove from heat and let cool for 5 minutes.
In a small bowl, stir together the ketchup, 1 tbsp lemon juice, brown sugar, and garlic powder until smooth. Set aside.
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