In a large bowl, mix together all of the ingredients for the main meatloaf, from the ground turkey through the finely chopped parsley. Mix together until the ingredients are well distributed and combined.
Form a meatloaf, approximately 6-inches long, 3 to 4 inches wide, and about 2 inches tall.
Create a foil sling by laying a piece of foil at the bottom of the air fryer basket and up the sides. This will make it easier to lift the meatloaf out of the air fryer.
Spray the foil with cooking spray. Place the meatloaf on top of the foil.
Air fry at 350°F for 20 minutes.
Meanwhile, make the glaze: in a medium bowl, whisk together the glaze ingredients until smooth and well combined.
At 20 minutes, remove the air fryer basket and brush half of the glaze over the top and sides of the meatloaf. Return to the air fryer and air fry at 350°F for another 5 minutes.
When cooking is complete, remove from the air fryer and brush with remaining glaze. Allow the meatloaf to rest for about 10 minutes before slicing into it.
Notes
TRAY-STYLE AIR FRYERS: If you are using an air fryer with trays instead of a basket, remove the top tray and place the meatloaf on the bottom tray. TIPS FOR MOIST GROUND TURKEY MEATLOAF: the ketchup, milk, and Worcestershire sauce in the meatloaf help keep the meat moist while it cooks, but be careful not to over-mix the ingredients. Over-mixing can result in drier meatloaf. Also, every air fryer is different - some run hotter and cook faster than others. You want to use a thermometer to double check that the meat is done, and you only want to cook the meat *just* until it reaches 165°F. Then take the meat out and let it rest. STORAGE: Allow the meatloaf to cool completely, then store leftovers in an airtight container in the refrigerator for up to 5 days.