veggie turkey meatloaf with tangy balsamic glaze

Ingredients

• Servings: 6
• 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 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 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 the loaf, 5 to 10 more minutes.