Preheat the oven to 400 degrees Fahrenheit.
Line a loaf pan or baking dish with parchment paper or aluminum foil, leaving enough overhang on the sides to easily lift the finished meatloaf out after baking.
Add the ground turkey to a large mixing bowl. Sprinkle in the cornbread mix, then add the beet paste, eggs, milk, cayenne pepper, thyme, sea salt, Dijon mustard, Worcestershire sauce, garlic powder, minced celery, poblano pepper, and green onions.
Mix everything together until just combined. Avoid overmixing to keep the meatloaf tender.
Transfer the mixture into the prepared pan. Press it into an even loaf and gently tap the pan on the counter to remove any large air pockets.
If your oven has a rack directly above the meatloaf, remove it to allow room for the loaf to rise slightly while baking.
Bake for 40-50 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
While the meatloaf bakes, whisk together the melted butter, honey, cayenne pepper, and thyme until smooth. Brush or pour the warm honey butter glaze evenly over the hot meatloaf before slicing and serving.
Remove the meatloaf from the oven and let it rest for about 10 minutes.
