Veggie Turkey Meatloaf with Tangy Balsamic Glaze

Name: Veggie Turkey Meatloaf with Tangy Balsamic Glaze
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters drained and finely chopped artichoke hearts; 2 Tbsps balsamic vinegar, or more to taste; 3 carrots, shredded; 227 grams package cremini mushrooms, chopped; 1 pinch Creole seasoning (such as Tony Chacheres®), or to taste; 237 milliliters dry bread crumbs, or more as needed; 1 egg, beaten; 113 grams 1/2 crumbled feta cheese; 3 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh thyme; 2 cloves garlic, minced; 2 Tbsps honey; 1 pinch Italian seasoning, or to taste; 6 servings kosher salt and ground black pepper to taste; 454 grams extra-lean ground turkey breast; 59 milliliters 2% milk; 2 Tbsps olive oil; 59 milliliters Italian herb-flavored tomato sauce; 2 teaspoons Worcestershire sauce; 1 yellow onion, halved and thinly sliced

Veggie Turkey Meatloaf with Tangy Balsamic Glaze might be just the main course you are searching for. This recipe serves 6. One serving contains 334 calories, 26g of protein, and 13g of fat. If you have seasoning, kosher salt and ground pepper, carrots, and From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more.

Ingredients you will need

Olive Oil

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and set aside to cool; chop into small pieces and place into a large bowl.

Equipment you will use

Bowl

Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. Stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool.

Ingredients you will need

Ground Black Pepper

Artichoke Hearts

Kosher Salt

Mushrooms

Carrot

Garlic

Transfer vegetables to the bowl with onion.

Ingredients you will need

Vegetable

Onion

Equipment you will use

Bowl

Mix in feta cheese, bread crumbs, egg, milk, Worcestershire sauce, turkey, parsley, and thyme; season with Italian seasoning and Creole seasoning. Adjust salt and pepper if desired. Thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet.

Ingredients you will need

Worcestershire Sauce

Italian Seasoning

Creole Seasoning

Salt And Pepper

Breadcrumbs

Feta Cheese

Parsley

Whole Turkey

Thyme

Milk

Egg

Equipment you will use

Baking Sheet

Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes.

Equipment you will use

Oven

Combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes.

Ingredients you will need

Balsamic Vinegar