February 13, 2012

Italian Inspired Turkey Meatloaf with a Tomato-Balsamic Glaze

2 cloves garlic, minced
1/3 cup chopped onion
2 lb ground turkey thighs
14 oz canned diced tomatoes, drained
1 egg
1 tablespoon minced green olives (or olive spread)
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/3 cup matzo meal
6 oz tomato paste
1/4 cup balsamic vinegar
sea salt
freshly ground black pepper


Preheat oven to 350. In a large bowl, mix together the turkey, egg, olives, matzo meal, onion, garlic and spices. Form into a loaf. Place in a loaf pan (or, preferably, a meatloaf pan. Whisk together the tomato paste and vinegar. Add salt and pepper to taste. Brush over meatloaf. Bake for 40 minutes or until fully cooked. Allow to sit 2-3 minutes prior to slicing.

My thoughts:
I love using ground turkey thighs in meatloaf because it is more flavorful than ground turkey breast but still much leaner than beef. The tomatoes added a lot of flavor and the glaze sealed in the moisture. A great yet simple change from the every day meatloaf.