Soak breadcrumbs in milk for 5 minutes in large bowl. This adds crucial moisture to your turkey meatloaf. Finely dice onion and garlic - big chunks don't distribute well. Add eggs, Worcestershire sauce, Italian seasoning, salt, and pepper to the soaked breadcrumbs. Mix gently. Add ground turkey last. Mix with hands just until combined. Don't overmix or turkey meatloaf gets dense and tough.

Don't pack it into a loaf pan - free-form on baking sheet is better for air circulation. Line baking sheet with parchment paper. Shape turkey mixture into a loaf about 9x5 inches and 3 inches tall. Smooth the top and sides. Make sure it's even thickness for consistent cooking. This classic shape cooks evenly.

Mix ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in small bowl. Taste and adjust sweetness or tang. This glaze makes it taste like classic meatloaf. Brush half the glaze on top of shaped loaf before baking. Save remaining half for later.

Preheat oven to 350°F - not too hot or outside cooks too fast. Place meatloaf on baking sheet in oven. Bake for 40 minutes. Pull out and brush with remaining glaze. Bake another 15-20 minutes until internal temperature hits 160°F. Use meat thermometer. Don't overbake or it dries out.

This is crucial for moist turkey meatloaf. Remove from oven when thermometer reads 160°F. Let rest on baking sheet for 10 minutes. Temperature will rise to safe 165°F as it rests. Juices redistribute instead of running out when you slice. Slice with sharp knife into thick slices. Should hold together perfectly.