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      "prepMin": 20,
      "cookMin": 45,
      "totalMin": 65
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    "ingredients": [
      "2 pounds ground turkey",
      "2 large eggs",
      "1 yellow onion, finely chopped",
      "3 garlic cloves, minced",
      "1 tablespoon olive oil",
      "1/2 cup whole milk",
      "3/4 cup breadcrumbs or crushed saltine crackers",
      "2/3 cup ketchup, divided (save 2 tablespoons for the glaze)",
      "1 tablespoon Worcestershire sauce",
      "2 tablespoons chopped fresh parsley",
      "1 teaspoon dried thyme",
      "1 teaspoon ground black pepper",
      "1 1/2 teaspoons kosher salt"
    ],
    "steps": [
      {
        "n": 1,
        "text": "Heat the oven to 350°F."
      },
      {
        "n": 2,
        "text": "Heat the olive oil in a skillet over medium heat.\nAdd the finely chopped onion to the skillet.\nCook, stirring often, until soft and lightly golden, 5 to 7 minutes.\nStir in the minced garlic for the last 30 to 60 seconds so it turns fragrant without browning.\nScrape the onion mixture onto a plate and cool a few minutes so the heat does not scramble the eggs when you mix."
      },
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        "text": "In a large bowl, stir the breadcrumbs or crushed saltine crackers with the milk until the crumbs are evenly wet.\nLet them sit 1 to 2 minutes.\nWhisk in the eggs, about 1/2 cup of the ketchup (keep 2 tablespoons aside for the glaze), the Worcestershire sauce, the salt, the black pepper, the dried thyme, the parsley, and the cooled onion mixture until the bowl looks even.\nThis wet base seasons every bite before the turkey goes in."
      },
      {
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        "text": "Add the ground turkey to the bowl.\nMix with your hands just until the meat and wet mix look even.\nStop as soon as you no longer see dry streaks.\nOvermixing packs the loaf tight and dry."
      },
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        "text": "Turn the meat onto a baking sheet and shape a loaf about 8 to 9 inches long, 4 inches wide, and about 3 inches tall.\nSmooth cracks so the loaf does not split open while it bakes.\nStir the reserved 2 tablespoons ketchup until smooth for the glaze.\nBefore the loaf goes in the oven, brush about half of this glaze over the top and sides.\nKeep the other half of the glaze cold for the second pass after 40 minutes of baking."
      },
      {
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        "text": "Bake the loaf uncovered on the sheet for 40 minutes.\nPull the pan out and brush on the remaining half of the glaze from step 5.\nThat is the second glaze pass, not a new batch.\nReturn to the oven and bake until the center reaches 165°F on a thermometer, usually 15 to 25 minutes more (about 55 to 65 minutes total for a 2 lb freeform loaf).\nIf fat pools on the sheet, spoon it off once near the end so the glaze stays sticky, not greasy.\nDo not wait for the clock alone. Temperature is the finish line."
      },
      {
        "n": 7,
        "text": "Rest the meatloaf on the sheet for 10 minutes so the juices settle and the loaf firms enough to cut cleanly.\nTransfer to a board, cut thick slices, and serve warm."
      }
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