Preheat the oven to 375 degrees. Line a quarter sheet pan with parchment paper. Set aside.
In a mixing bowl, combine ¼ cup of the barbecue sauce, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Stir until the ingredients are evenly mixed.
Add the ground turkey. Using a fork, mix until the sauce is evenly incorporated into the turkey. Shape the meatloaf mixture into an oval on the prepared pan.
Bake for 30 minutes. Spread the remaining ¼ cup of barbecue sauce over the top of the meatloaf. Bake for another 10-15 minutes until the internal temperature reaches 160 degrees. Rest the meatloaf for 10-15 minutes. The temperature will rise to 165 degrees while the meatloaf rests. Slice and serve.
Overmixing can create tough meatloaf. To avoid overmixing, stir all of the ingredients except the ground meat together first. Then, using a fork, gently fold the ground meat with the other ingredients until just combined.
Ground turkey needs to reach an internal temperature of 165 degrees. Remove the meatloaf from the oven when it reaches 160 degrees. The internal temperature will rise another 5 degrees while the meatloaf rests.
A loaf pan is not required. Using a sheet pan allows for more heat circulation which promotes caramelization on all sides of the meatloaf.
Store leftovers in the refrigerator in an airtight container for up to 4-5 days.