Turkey Meatloaf

Arrange a rack in the middle of the oven and preheat to 350°F / 175°C. Line a rimmed baking sheet with foil and set a wire rack on top, then lightly grease a 9x5-inch loaf pan with oil or cooking spray. You'll bake the loaf in the pan, or free-form it on the rack for a crustier exterior if you prefer.

In a large mixing bowl, crush the saltine crackers into coarse, uneven pieces—you want texture, not dust. Pour the whole milk over the crackers and let them soak for 2 to 3 minutes until softened and mostly absorbed.

To the soaked crackers, add the beaten eggs, grated onion (press out excess juice with your hands), parsley, thyme, 2 tablespoons of the ketchup, Worcestershire sauce, Dijon mustard, Sriracha if using, kosher salt, and black pepper. Stir with a fork until everything is loosely combined.

Add the ground turkey to the bowl. Mix with your hands just until the ingredients are evenly distributed, about 30 to 45 seconds. Stop as soon as it holds together; overworking the meat is what makes turkey meatloaf tough.

Press half the meat mixture into the prepared loaf pan in an even layer. Scatter the crumbled blue cheese over the surface, leaving a 1/2-inch border on all sides so it doesn't blow out. Top with the remaining meat mixture and gently press to seal the edges, mounding the top slightly.

Brush or spread the remaining tablespoon of ketchup over the entire top surface of the loaf. For extra spice, stir a few drops of Sriracha into the ketchup before glazing.

Bake for 45 to 55 minutes, until the glaze is bubbly and darkened and an instant-read thermometer inserted into the center registers 165°F / 74°C. If the top browns too quickly, tent loosely with foil after the 35-minute mark.

Remove the meatloaf from the oven and let it rest in the pan for 10 to 15 minutes. This step is non-negotiable: resting lets the juices redistribute so the slices stay intact instead of crumbling. Slice into 1-inch-thick slabs with a serrated or chef's knife and serve.