Turkey Meatloaf with Brown Sugar Glaze   

The problem with turkey meatloafs is that they wind up dense and flavorless making gravy the most essential part of the dish.  So Cook's Illustrated set out to solve this problem, and they succeeded wonderfully.  The resulting meatloaf is tender, moist and very tasty.  Even Dear Wife approves.  A tip of the hat to CI, they always seem to come through.

Adjust oven rack to upper-middle position and heat to 350 degrees.  Line wire rack with aluminum foil and set in rimmed baking sheet.  Melt butter in a 10" skillet over low heat.  Stir baking soda into melted butter.  Add onion and ¼ teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3-4 minutes.

Add garlic and thyme and cook until fragrant, about 1 minute.  Stir in Worcestershire sauce and continue to cook until slightly reduced, about 1 minute longer.  Transfer onion mixture to large bowl and set aside.  Combine oats, cornstarch, ¾ teaspoon salt, and ½ teaspoon pepper in second bowl.

For the glaze whisk all ingredients saucepan until sugar dissolves. Bring mixture to simmer and cook until slightly thickened, about 5 minutes, set aside.

Stir egg yolks and mustard into cooled onion mixture until well combined.  Add turkey, Parmesan, parsley, and oat mixture;  using your hands mix until well combined.  Transfer turkey mixture to center of prepared rack.  Using wet hands shape into a 9 x 5 inch loaf.  Using pastry brush spread ½ of glaze evenly over top and sides of meatloaf and set remaining glaze aside.  Bake meatloaf for 40 minutes.

Brush remaining glaze onto top and sides of meatloaf and continue o bake until meatloaf registers 160 degrees, about 35 minutes longer.  Let meatloaf cool for 30 minutes before slicing and serving.

Notes:

Use 85 (preferred) or 93 percent lean ground turkey.  Any leaner (e.g. 99 percent lean) and the meat will be too dry and tasteless to produce good results.