Step 1

Preheat oven to 350ºF (177ºC). Spray a 9x5-inch loaf pan with nonstick cooking spray. Line a rimmed baking sheet with parchment paper or aluminum foil; set aside.

Step 2

In a large skillet, heat olive oil (2 tablespoons) over medium heat. Stir in onions (1 1/2 cups) and carrot then sauté until they begin to soften, about 4-5 minutes. Add garlic (1 tablespoon) and continue to sauté until fragrant, about 1 minute.

Step 3

Stir in mushrooms (8 ounces) and Worcestershire sauce (2 tablespoons) then sauté, stirring often, until they release their liquids, about 8-10 minutes. Remove from heat and allow to cool for about 10 minutes.

Step 4

Meanwhile, add the Panko breadcrumbs (1 1/2 cups) and milk (1 cup) to a large mixing bowl and allow the Panko to absorb the milk. When the onion mushroom mixture has cooled add to the Panko mixture.

Step 5

Add mozzarella (1 cup), beaten eggs (2), Italian seasoning (1 tablespoon), sage (1/4 teaspoon), salt (1 1/2 teaspoons), black pepper (1/2 teaspoon), and ground turkey (2 pounds). Using your hands, gently mix until evenly combined.

Step 6

Evenly press the meatloaf mixture into the prepared pan. Invert the pan onto the prepared lined baking sheet.

Step 7

In a small mixing bowl, whisk together all the glaze ingredients.

Step 8

Pour 1/2 the glaze on top of the meatloaf. Use a pastry brush to evenly spread over the tops and sides. Do not put the pastry brush back in the glaze (for sanitary reasons).

Step 9

Place meatloaf in preheated oven and bake for 30 minutes; remove from the oven and top meatloaf with remaining glaze.

Step 10

Return the meatloaf to the oven and continue baking until an instant-read thermometer inserted into the thickest part of the meatloaf registers 160°F (71ºC), about 30 minutes more. Allow the meatloaf to rest for 10 minutes before slicing and serving.