In a large mixing bowl, combine the ground turkey, diced onion, garlic, Worcestershire sauce, parsley, thyme, oregano, paprika, salt, pepper, panko crumbs, eggs, and milk; mix until thoroughly combined and set aside.
Lightly grease a jelly roll pan or line it with parchment paper.
Layer 8 pieces of phyllo sheets on the prepared pan, brushing each sheet with the melted butter before adding the next.
Spoon half of the turkey mixture down the center third of the phyllo dough within 1 inch of the ends. Fold up the short sides to enclose the filling.
Then, roll it up, jelly-roll style, starting with the long side. Repeat with the remaining ingredients to make one more loaf.
Bake for 45 minutes. Remove from oven and let rest for 10 to 15 minutes.
Cut and serve.
Notes
Tuck the phyllo sheets under a damp cloth so they don’t dry out while you work on the rest.
You need to use melted butter when dealing with the phyllo sheets. It's the secret sauce to getting that awesome crunch.
Keep an eye on your turkey mixture – too much liquid, and you risk a soggy phyllo situation. If it feels too wet, add a bit more panko crumbs.
When wrapping up that meatloaf, make sure you're tucking in the edges real tight.
To check for doneness, pop in a meat thermometer and wait for it to hit the 165˚F mark.
After baking, give your Wellington some resting time.
Keep leftovers in an airtight container and store them in the fridge.