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Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two small loaves (baking time the same) or one larger, freeform loaf that will take between 60 and 70 minutes in the oven.<\/p>\n
Prepare the meatloaf:<\/strong> Lightly coat a 9-by-13-inch baking dish or small sheet pan with nonstick spray. Very finely dice the onion, garlic, and carrot in a food processor, or by hand on a cutting board. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat it for a minute; then add the vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 7 to 10 minutes; transfer them to a large bowl. <\/p>\n Add the breadcrumbs, broth, tomato paste, mustard, Worcestershire, parsley, 1 teaspoon salt, and \u00bd teaspoon pepper, and stir to combine. Add the egg by beating it directly into the vegetable mixture (I like to use a fork). Add the turkey, and combine just until the vegetable-egg mixture is dispersed through the meat. Pat the turkey mixture into about a 4-by-8-inch shape in your prepared pan.<\/p>\n Make the glaze:<\/strong> In a small bowl, combine the glaze ingredients. Brush or spoon the glaze over the meatloaf.<\/p>\n Bake:<\/strong> Bake the meatloaf for 30 to 35 min-utes, until the internal temperature is 160\u00b0F (70\u00b0C). If you don\u2019t have a thermometer, you can insert a knife into the center and hold it there for 10 seconds. You should feel no resistance, and when you pull it out, the blade should feel hot. <\/p>\n Let the meatloaf rest for 5 minutes, then cut it into 1-inch slices to serve with crushed potatoes.<\/p>\n<\/div>\n<\/div>\n