Glazed Meatloaf

Glazed meatloaf is one of those weeknight workhorses that goes from blah to memorable the moment you brush on a sticky ketchup-honey glaze in the last five minutes of baking. This version uses cooked turkey instead of beef, with cooked rice and bread crumbs taking on the binder role.

The rice is the unsung detail. It absorbs juice as the loaf cooks, keeping a lean meat from drying out the way ground turkey usually does. Carrots, celery, and onion grated and chopped fine disappear into the loaf, adding moisture and just enough vegetable sweetness to round out the savor.

Egg whites instead of whole eggs cut the fat without sacrificing the bind, which keeps the slices firm and clean.

Pro Tips

• Mix the meat mixture by hand only until just combined. Overworking turns meatloaf rubbery, especially with lean turkey.
• Apply the glaze in two thin coats during the last 10 minutes if you want extra lacquer. The honey caramelizes into a glossy crust.
• Let the loaf rest 10 minutes before slicing. Cutting hot loaf pushes out juices and crumbles the slice.

Variations

• Swap turkey for cooked chicken or rotisserie chicken for a true leftovers-makeover dinner.
• Add a tablespoon of Worcestershire sauce and a teaspoon of smoked paprika to the meat for deeper savor.
• Replace the honey-ketchup glaze with a brown sugar and Dijon mustard glaze for a tangier finish.