For the Meatloaf:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or foil (if using foil, spritz with oil or cooking spray).
2. In a large mixing bowl, combine the onion, garlic, ketchup, olive oil, seasonings, and ½ cup of the breadcrumbs. Taste the mixture before adding the egg or turkey – it should be very flavorful, almost too seasoned – this is how you know the meatloaf will have enough seasoning.
3. Add in the egg and mix well. If the mixture is really liquidy, add in another ¼ cup of breadcrumbs.
4. Add in the turkey and gently fold it into the breadcrumb mixture. I use my hands for this. Mix until everything is uniform but not overly mixed. Mixing it together without handling it too much will lead to a more tender meatloaf.
5. Form the mixture into a loaf shape on the prepared baking sheet. I make mine roughly 5 x 8 inches with a 2-inch height (it doesn’t have to be perfect – just form it into a rectangular loaf shape the best you can).

For the Glaze:

Whisk the ingredients together in a bowl and then spread evenly over the top of the meatloaf.

To Bake:

1. Transfer the meatloaf to the oven and bake for 45-55 minutes, or until a meat thermometer inserted into the center reads 160°F. The meatloaf should be browned on the outside and the glaze will be caramelized and slightly thickened on top.
2. Allow to cool for 10 minutes before slicing and serving.