- 1 tablespoon olive oil
- 1 yellow onion, halved and thinly sliced
- 2 tablespoons olive oil
- 3 carrots, shredded
- 1 (8 ounce) 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 ounce) container crumbled feta cheese
- 1 cup dry bread crumbs, or more as needed
- 1 egg, beaten
- 1/4 cup 2% milk
- 1 1/2 teaspoons Worcestershire sauce
- 1 pound extra-lean ground turkey breast
- 3 tablespoons chopped fresh parsley
- 1 tablespoon 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 tablespoons balsamic vinegar, or more to taste
- 2 tablespoons honey
- 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.
04/19/2018
recipepes.com
Veggie Turkey Meatloaf with Tangy Balsamic Glaze, recipe
PT15M
PT1H
5
455 calories
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