Veggie Turkey Meatloaf with Tangy Balsamic Glaze Recipe - Allrecipes.com
Veggie Turkey Meatloaf with Tangy Balsamic Glaze Recipe
  • READY IN hrs

Veggie Turkey Meatloaf with Tangy Balsamic Glaze

Recipe by  

"A super moist and flavorful turkey meatloaf with the perfect complement of a tangy balsamic glaze. It's light enough to keep you on track with your New Year's resolutions and filling enough to satisfy all your comfort food cravings. Let the tummy hugfest begin without any of the guilt!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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. Remove from heat and set aside to cool; chop into small pieces and place into a large bowl.
  3. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. 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. Transfer vegetables to the bowl with onion.
  4. 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.
  5. Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. 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.
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Footnotes

  • Cook's Notes:
  • I find that the more compact and tall I make a meatloaf, the less likely it is to be dry, especially with turkey.
  • If you don't want to take the time to caramelize the onions, you can just cook and stir them until they are lightly colored and softened. But if you like them, I really recommend using the caramelized onions. And since making a huge batch takes the same time as a small one, make tons! It's the perfect topper for chicken, burgers, baked potatoes and a world of other dishes!
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Reviews More Reviews

Dec 07, 2014

Very moist and flavorful meatloaf. This was a last minute deal so I used what I had on hand: one pound of lean ground turkey, two links of uncooked sweet Italian turkey sausage, panko plus 1 cup cooked rice instead of breadcrumbs, 1/2 an onion,a large red sweet pepper, (no mushrooms) which I sautéed until caramelized. 3 minced garlic cloves, 2 carrots shredded, and cheddar instead of feta were added uncooked to the turkey mix along with the listed spices and an extra egg. Tomato paste plus some ketchup (no tomato sauce), along with cayenne and smoked paprika,honey, and balsamic vinegar made for a thick and tasty sauce on top. Even with my sad list of pantry substitutions this turned out great. The meatloaf held together perfectly (I hate crumbly meatloaf), and the sauce turned out smoky, slightly sweet, and with a bit of heat. We had enough for cold meatloaf sandwiches the next day (equally terrific). Yum.

 
Feb 19, 2014

Last Night dinner: Turkey veggie meatloaf garnished with crumbled feta, parsley and a blue cheese stuffed olive. Cape cod potato chips with Romano cheese covered sour cream. Paired with a fresh cut cucumber Bombay martini!

 

8 Ratings

May 22, 2013

Fit for a king and for the queen! Absolutely delicious. Have made with beef as well as with turkey. Both are outstanding. Do eliminate milk because of lactose intolerance. Is plenty moist without it.

 
Feb 06, 2015

Excellent recipe but needed to scale down on the glaze. It wasn't absorbing as well as expected from recipe.

 
Feb 27, 2014

The husband said this was wonderful. He asked if it had blue cheese. I said no, feta! Every once in a while you get a bite full of flavor. The kids loved it too although it had mushrooms visible in it. I got lazy and tossed the carrots and mushrooms in with the onions. I was so impressed that it held together. I don't have the best track record for turkey meatloaf.

 
May 31, 2013

I really, really like this, and normally I hate meatloaf. I love how it's got lots of veggies (I add more) and it doesn't use beef. But what really makes it is the sauce! However, it doesn't get 5 stars because it requires some changes (well, at least for my palate): 1) The seasoning is weird. The "Italian" doesn't go well with the other flavors, so I would minimize it and play around. Also, I couldn't find the other mix, so I just added cayenne, salt, pepper, and garlic. 2) The sauce is too "balsamic-y" with just the few ingredients and there isn't enough for my taste. I more than doubled the sauce and added tamari, Worcestershire, sriracha, and instead of honey I used a pineapple habanero salsa from Costo (we can't get enough of the stuff). Obviously, we like things spicy-sweet. 3)To cut down on carbs, I used less bread crumbs, and I used panko (because that's what I had in the house). 4)I served it with spaghetti squash. 5)I upped the quantities of most things and for 1.5lb of turkey, we got 8 servings.

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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