Line a 10 x 5 loaf pan with parchment paper, leaving some overhang on the edges for easy removal later. Lightly spray the parchment with nonstick cooking spray to help prevent sticking.

Combine 3/4 cup ketchup, 1 tablespoon apple cider vinegar, 1 1/2 teaspoons dried mustard powder, 1/4 cup dark brown sugar, 1 tablespoon Worcestershire sauce, and 1/4 teaspoon freshly ground black pepper in a small saucepan. Stir well, then bring to a very gentle simmer over medium-low heat. Let simmer for 5 minutes, until slightly thickened. Set the glaze aside to cool.

In a large mixing bowl, combine 1/2 cup breadcrumbs, 2 eggs (lightly beaten), and 1/3 cup milk or half and half. Stir together thoroughly, then let the mixture sit for 10 minutes to fully hydrate the breadcrumbs.

While the breadcrumbs are soaking, melt 2 tablespoons of butter in a medium skillet over medium heat. Once melted and foamy, add 1/2 diced yellow onion and sauté for 4-5 minutes until they begin to brown. Add 4 minced garlic cloves and cook for another 2-3 minutes until fragrant. Set aside to cool slightly before adding to the meat mixture.

Add the sautéed onions and garlic with their pan juices to the bowl with the breadcrumb mixture (from Step 3). Stir in 1/4 cup minced fresh Italian parsley leaves, 1 teaspoon paprika, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried rubbed sage, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly cracked pepper, 2 to 3 dashes liquid smoke, and 1 tablespoon Dijon mustard. Mix in 2 lbs ground turkey gently by hand to evenly distribute all ingredients. I recommend not over-mixing to keep the meatloaf tender and juicy.

Press the combined meatloaf mixture firmly into the prepared loaf pan, making sure to eliminate any air pockets. Spread half of the prepared glaze (from Step 2) evenly over the top. Place the loaf pan on a baking sheet for stability and bake at 375°F for 40–45 minutes, or until the center of the meatloaf reaches 160°F.

Let the meatloaf rest in the pan for about 30 minutes until it's firm enough to handle. Using the parchment overhang, gently lift the meatloaf from the pan. Slice as desired and serve with the remaining glaze on the side. I like to let the meatloaf rest well before slicing—it makes for neater slices and keeps the juices in.