Turkey Meatloaf with Sweet Tomato Glaze

Steps

Kid helper. A child can do steps 2, 3, 5 and 6: no knife, no heat. Steps marked “Grown-up” use a knife, heat or raw meat or fish. Everyone washes hands after touching raw meat or fish. Cooking with kids

1. Heat the oven to 350°F.

   Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   a rimmed sheet pan with parchment.
   350°FGrown-up: heat
2. Stir the panko and milk together in a large bowl and let it soak.
   ⏱ Soak panko: 5 minKid step
3. Beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   in the eggs, then add the onion, zucchini, garlic, Worcestershire, thyme, salt and pepper and stir well.
   Kid step
4. Add the turkey and mix gently with your hands until just combined.
   Grown-up: raw meat or fish
5. Turn the mixture onto the pan and shape it into a loaf about 9 inches long and 4 inches wide.
   Kid step
6. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the ketchup, brown sugar, vinegar and mustard in a small bowl. Brush half of it over the loaf.
   Kid step
7. Bake the loaf.
   350°F⏱ Bake: 40 minGrown-up: heat
8. Brush on the rest of the glaze and bake until the center reads 165°F (74°C).
   165°F⏱ Bake: 20 minGrown-up: heat
9. Let the meatloaf

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   on the pan before slicing so the slices hold together.
   ⏱ Rest: 10 minGrown-up: knife, heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Squeeze the grated zucchini in a clean towel; extra water makes a mushy loaf.
• You can bake it in a 9x5 loaf pan instead; add about 10 minutes and pour off the juices before slicing.
• Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage

Refrigerate in an airtight container within 2 hours, up to 4 days. Freeze slices up to 3 months. Reheat until 165°F.

Make ahead

Shape the loaf, cover and refrigerate up to 24 hours. Add the glaze and about 10 extra minutes when baking from cold.

Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: zucchini (June to September).