• Position the oven rack in the center and preheat to 350°F. Line a rimmed baking sheet with heavy-duty foil, ensuring it is greased with olive oil or non-stick spray.

Prepare the Glaze:

• In a medium-sized bowl, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth and well combined. Set aside.

Prepare the Meatloaf:

• In a small sauté pan, heat the olive oil over medium heat. Sauté the minced onions, stirring occasionally, until softened, approximately 5 minutes. Add the garlic and continue to cook for an additional 1 to 2 minutes, being careful not to brown it. Remove from heat and let the mixture cool slightly.
• In a large mixing bowl, whisk together the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the prepared glaze. Stir in the cooled onion and garlic mixture. Add the ground turkey and breadcrumbs, mixing everything thoroughly by hand until well incorporated.
• Divide the meat mixture in half and form two equally-sized loaves on the prepared baking sheet. Shape them into loaves approximately 1½ inches tall, 6 inches long, and 4 inches wide. Generously coat the loaves with the remaining glaze, allowing it to drizzle down the sides.
• Bake for about 45 minutes, or until the meatloaves are thoroughly cooked through. Carefully scrape away any excess fat from the sides of the loaves, then transfer them to a serving platter. Slice, garnish with fresh parsley if desired, and serve warm.