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Veggie Turkey Meatloaf with Tangy Balsamic Glaze

Veggie Turkey Meatloaf with Tangy Balsamic Glaze

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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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Reviews

JACKLISA
1
2/19/2014

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!

Mom Rocks Mealtime
0
2/27/2014

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.

Gormand
0
5/31/2013

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.