Preheat your oven to 375°F and lightly grease a 9x5 inch loaf pan or similar-sized baking dish with cooking spray. While the oven heats, gather all your ingredients and measure them out. Whisk together the milk and room-temperature eggs in a small bowl until well combined—room temperature eggs mix more smoothly into the meat mixture. This prep work takes just a few minutes and ensures everything is ready when you need it.

In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika. Whisk these together so the spices are evenly distributed throughout—this prevents any single spice from clumping in the meat and ensures every bite has balanced flavor. Set this mixture aside until you're ready to add it to the meat.

In a large bowl, combine the ground turkey, panko breadcrumbs, the egg-milk mixture from Step 1, fresh parsley, Worcestershire sauce, and 2 tablespoons of ketchup. Add the dry spice blend from Step 2 and gently fold everything together using your hands or a wooden spoon until just combined. I like to use my hands for this—it gives me better feel for when the mixture is uniform without overworking it, which keeps the meatloaf tender. Be careful not to overmix; the more you handle it, the denser the final texture will be.

Transfer the meatloaf mixture to your prepared pan and gently shape it into an even loaf, pressing it firmly but not aggressively into the pan. The loaf should fill the pan evenly with no large air pockets, which helps it cook through uniformly. Smooth the top as best you can—this helps the glaze adhere better and promotes even browning.

While the oven finishes preheating, prepare the topping glaze by whisking together the 1/2 cup ketchup, packed brown sugar, and 1/2 teaspoon pepper in a small bowl until smooth. The brown sugar adds depth and a subtle molasses flavor that complements the savory turkey. Spread or pour this glaze evenly over the shaped meatloaf, covering the top surface completely. Place the pan in the preheated oven and bake for 45-55 minutes, until a meat thermometer inserted into the center reads 160°F.

Once the meatloaf reaches 160°F, remove it from the oven and let it rest in the pan for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, making each slice more moist and flavorful. After resting, slice the meatloaf and serve with the pan drippings spooned over each portion.