Ground turkey gets loaded with sautéed onion and garlic, a good handful of fresh parsley and thyme, and bright lemon zest and juice for a meatloaf that tastes anything but boring. The breadcrumb mixture keeps every slice tender and moist, while a tangy ketchup glaze — sweetened with a touch of brown sugar and lemon juice — caramelizes on top as it bakes. Pressed into a loaf pan and finished with a second layer of glaze, it comes out of the oven glossy and deeply savory, with just enough citrus brightness to cut through the richness. Let it rest before slicing so it holds together in clean, hearty pieces, then finish with extra parsley and a squeeze of lemon at the table. It's a comforting, weeknight-friendly dinner that fits neatly into an egg free kitchen without sacrificing any of the flavor or texture you want from a classic meatloaf.
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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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