A tasty spin on your classic meatloaf!

1/4 cup soy sauce
2 tablespoons whole grain mustard
2 tablespoons sherry vinegar
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon freshly grated ginger
2 tablespoons tomato paste
1 tablespoon olive oil
1 yellow onion (peeled, minced)
3 cloves garlic (peeled, minced)
1 tablespoon fresh ginger (peeled, grated)
1 and 1/2 teaspoons turmeric
1 and 1/2 teaspoons paprika
1 and 1/2 teaspoons cayenne
2 tablespoons tomato paste
3/4 cup rolled oats (divided)
1/3 cup almond milk (unsweetened)
1 large egg (beaten)
1/2 cup parsley (finely chopped)
1 pound ground turkey (50/50)
Kosher salt and freshly ground black pepper (to taste)

For the Soy Mustard Glaze: In a small saucepan over medium heat, add tomato paste. Cook until caramelized about 30 minutes. Add soy sauce, mustard, sherry, water, cornstarch, and ginger. Whisk to combine. Cook, stirring occasionally, until mixture has thickened to a glaze-like consistency, about 3-5 minutes. Remove from heat, and set aside until ready to use.
For the Turkey Meatloaf: Preheat the oven to 350ºF. Line a baking sheet with aluminum foil and set aside.
In a medium saute pan over medium-high heat, add the onions, garlic, and ginger. Season with salt and cook until the onions begin to soften, about 2-3 minutes. Stir in the turmeric, paprika, cayenne, and toast for 1-2 minutes. Add the tomato paste and stir to combine, cooking for 1 minute more. Remove from heat and allow to cool slightly.
Meanwhile, in the bowl of a food processor, add half of the oats and pulse until ground. Remove ground oats to a large bowl and add the remaining whole oats, almond milk, egg, and parsley. Add the cooled onion and spice mixture, ground turkey, and season with salt and pepper. Stir together until thoroughly combined, and remove meatloaf mixture to the prepared baking sheet. Using your hands, shape into a loaf, brush with half of the soy mustard glaze, and transfer to the oven.
Bake until golden brown and cooked through, about 40-45 minutes. Remove and brush with the reserved half of glaze. Allow to cool slightly, slice and serve!
Tip: If you would like a slightly sweeter glaze for this dish, whisk 1/4 cup of brown sugar into the glaze before reducing!