Follow these step-by-step instructions carefully to ensure your turkey meatloaf is perfectly cooked, moist, and delicious. The key is in the preparation and not overworking the meat mixture.

Step 1: Prepare Your Oven and Pan
Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using a loaf pan, lightly grease it. Shaping the loaf on a baking sheet allows for more surface area to brown, creating a better crust.

Step 2: Sauté the Aromatics
In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Add the 4 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Remove the skillet from the heat and set it aside to cool slightly. This step is crucial as it removes the raw, sharp bite from the onion and garlic, creating a deeper, sweeter flavor profile.

Step 3: Make the Panade
While the onions and garlic are cooling, prepare the panade. In a very large mixing bowl, combine the 1 cup of Panko breadcrumbs and ½ cup of whole milk. Stir them together and let the mixture sit for about 5 minutes. The breadcrumbs will absorb the milk, becoming a soft paste. This panade is the secret weapon against dry meatloaf, as it traps moisture within the meat as it cooks.

Step 4: Combine the Meatloaf Ingredients
To the large bowl containing the panade, add the 2 lbs of ground turkey, the 2 large eggs, the cooled onion and garlic mixture, 2 tablespoons of Worcestershire sauce, the chopped fresh parsley, dried thyme, salt, and black pepper.

Step 5: Mix and Form the Loaf
Using your hands, gently mix all the ingredients together until they are just combined. Be very careful not to overmix. Overworking the meat will develop the proteins too much, resulting in a tough, dense, and rubbery meatloaf. The mixture should be uniform, but it’s okay if it looks a little shaggy. Transfer the mixture to your prepared baking sheet and gently shape it into a rectangular loaf, approximately 9×5 inches in size.

Step 6: Prepare the Garlic Butter Glaze
In a small saucepan, melt the ¼ cup of unsalted butter over low heat. Add the 2 cloves of minced garlic and cook for 30 seconds until fragrant. Whisk in the packed brown sugar, ¼ cup of ketchup, and 1 tablespoon of Worcestershire sauce. Continue to whisk until the sugar is dissolved and the glaze is smooth.

Step 7: Glaze and Bake
Spoon or brush about half of the garlic butter glaze evenly over the top and sides of the meatloaf. Place the meatloaf in the preheated oven and bake for 30 minutes.

Step 8: Final Glaze and Finish Baking
After 30 minutes, remove the meatloaf from the oven and carefully apply the remaining glaze over the top. This two-step glazing process prevents the sugar in the glaze from burning before the meatloaf is fully cooked. Return the meatloaf to the oven and bake for an additional 20-30 minutes, or until the meatloaf is cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer. The glaze should be bubbly and caramelized.

Step 9: Rest the Meatloaf
This is a non-negotiable step for a juicy meatloaf. Once cooked, remove the meatloaf from the oven and let it rest on the baking sheet for at least 10 minutes before slicing and serving. This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and flavorful. If you slice it too early, the juices will run out onto the cutting board.