Begin by tearing the soft bread into small cubes and placing them in a large mixing bowl. Drizzle the milk over the bread and gently mix until all the pieces are soaked and the mixture becomes a cohesive base. Let this sit for a minute to allow the bread to absorb the milk fully.

Add the beaten egg, ground turkey, salt, black pepper, finely chopped onion, celery, and parsley to the soaked bread mixture. Using your hands—moistened with a touch of vegetable oil to prevent sticking—mix everything together until well combined.

Divide the turkey meatloaf mixture into six equal portions. With your hands, form each portion into a patty, about ¾-inch thick.

In a nonstick skillet, heat a splash of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the turkey meatloaf patties to the pan. Allow them to cook undisturbed for about 4 minutes, or until they develop a golden-brown crust on the bottom.

Flip the patties over gently using a spatula. Pour the low-sodium chicken broth into the pan, covering the patties to keep them moist. Cover the skillet with a lid and cook for an additional 2 to 4 minutes, turning the patties occasionally, until fully cooked.

Once cooked through, transfer the turkey meatloaf patties to a plate and let them rest for at least 5 minutes before serving.