Skip to main content New<> this month
Get the Allrecipes magazine

Veggie Turkey Meatloaf with Tangy Balsamic Glaze

Rated as 4.54 out of 5 Stars
3

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 354
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Cook's Notes:
  • I find that the more compact and tall I make a meatloaf, the less likely it is to be dry, especially with turkey.
  • If you don't want to take the time to caramelize the onions, you can just cook and stir them until they are lightly colored and softened. But if you like them, I really recommend using the caramelized onions. And since making a huge batch takes the same time as a small one, make tons! It's the perfect topper for chicken, burgers, baked potatoes and a world of other dishes!

Nutrition Facts


Per Serving: 354 calories; 16.7 30.7 22.4 92 515 Full nutrition

Explore more

Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

The only change I made was replacing carrots (I cannot tolerate them) with bell pepper. On day one this was quite a tasty dish. But, as with all meatloaf, you anticipate having it again on day...

Most helpful
Most positive
Least positive
Newest

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...

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 withou...

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 ...

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...

Excellent recipe but needed to scale down on the glaze. It wasn't absorbing as well as expected from recipe.

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 visib...

I made this recipe according to the directions. The only complaint I have is the cremini mushrooms used in the recipe are rather expensive. I had to order them from the internet, because the lo...

Deliciouse! Very moist and flavorful! I thought it was going to be small because of the small amount of meat, but there are so many veggies that it makes up for it. This is definitely a keeper!

Delicous and really moist! Made exactly except I didn't have mushrooms and used dried thyme. I was leary about the crispy onions and artichoke hearts but it really gave it flavour. Doubled the g...