Recipe by everyday2gourmet
"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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yellow onion, halved and thinly sliced
1 (8 ounce) package
cremini mushrooms, chopped
kosher salt and ground black pepper to taste
drained and finely chopped artichoke hearts
1/2 (4 ounce) container
crumbled feta cheese
dry bread crumbs, or more as needed
1 1/2 teaspoons
extra-lean ground turkey breast
chopped fresh parsley
chopped fresh thyme
Italian seasoning, or to taste
Creole seasoning (such as Tony Chachere's®), or to taste
Italian herb-flavored tomato sauce
balsamic vinegar, or more to taste
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!
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.
Excellent recipe but needed to scale down on the glaze. It wasn't absorbing as well as expected from recipe.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Turkey Meatloaf with Tangy Balsamic Glaze
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 150
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