The best meatloaf you'e ever had...Trust me!

Turkey meatloaf gets a bad rap for turning out dry and bland, but this version tackles both problems. Ground turkey stays moist thanks to torn white bread and egg, which trap moisture and keep the loaf tender instead of crumbly.

Flavor comes from a loaded mix: green pepper and onion for sweetness, Worcestershire for savory depth, and a few tablespoons of barbecue seasoning that lend a smoky, tangy edge you won’t get from plain salt and pepper.

Mixing with your hands is the move, as the recipe notes, since it works the egg and bread evenly through the meat without overpacking it.

The clever finish: bake the loaf, then slice it and return the pieces to the oven for 10 more minutes. That second bake firms up the slices and crisps their cut edges, so no one’s stuck with a soft middle.

Pro Tips

• Don’t overmix; combine just until the bread and egg are evenly distributed, or the loaf turns dense.
• Spread the tomato paste over the top like frosting, the recipe’s own tip, so it bakes into a tangy, glaze-like crust.
• Slice and re-bake for 10 minutes to crisp the edges of every piece, not just the ends.
• Let it rest a few minutes before serving so the slices hold together.

Variations

• Swap the ground turkey for beef, or a beef-pork blend, for a richer loaf.
• Glaze with a ketchup-and-brown-sugar mix instead of tomato paste for a sweeter top.
• Fold in shredded carrot or grated zucchini for extra moisture and a little veg. Serve with mashed potatoes.