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Veggie Turkey Meatloaf with Tangy Balsamic Glaze Recipe

Veggie Turkey Meatloaf with Tangy Balsamic Glaze Recipe

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Veggie Turkey Meatloaf with Tangy Balsamic Glaze

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Ingredients:

Serving

1 tbsp olive oil
1 yellow onion, halved and thinly sliced
2 tbsp olive oil
3 carrots, shredded
1 (8 oz) package cremini mushrooms, chopped
kosher salt and ground black pepper to taste
1/4 cup drained and finely chopped artichoke hearts
2 cloves garlic, minced
1/2 (4 oz) container crumbled feta cheese
1 cup dry bread crumbs , or more as needed
1 egg, beaten
1/4 cup 2% milk
1 1/2 tsp worcestershire sauce
1 lb extra-lean ground turkey breast
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 pinch italian seasoning, or to taste
1 pinch creole seasoning (such as tony chachere's), or to taste
1/4 cup italian herb-flavored tomato sauce
2 tbsp balsamic vinegar, or more to taste
2 tbsp honey

Directions:

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

Per Serving Per 100 g

Amount Per 1 Serving
Calories	318.78 Kcal (1335 kJ)
Calories from fat	116.38 Kcal
		% Daily Value*
Total Fat	12.93g	20%
Cholesterol	66.93mg	22%
Sodium	324.1mg	14%
Potassium	311.99mg	7%
Total Carbs	27.81g	9%
Sugars	10.02g	40%
Dietary Fiber	3.01g	12%
Protein	22.63g	45%
Vitamin C	7.9mg	13%
Vitamin A	0.3mg	10%
Iron	9mg	50%
Calcium	96.4mg	10%

Amount Per 100 g
Calories	150.97 Kcal (632 kJ)
Calories from fat	55.11 Kcal
		% Daily Value*
Total Fat	6.12g	20%
Cholesterol	31.69mg	22%
Sodium	153.48mg	14%
Potassium	147.75mg	7%
Total Carbs	13.17g	9%
Sugars	4.74g	40%
Dietary Fiber	1.43g	12%
Protein	10.72g	45%
Vitamin C	3.8mg	13%
Vitamin A	0.1mg	10%
Iron	4.3mg	50%
Calcium	45.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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