2 cloves garlic, minced
1/3 cup chopped onion
2 lb ground turkey thighs
14 oz canned diced tomatoes, drained
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
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.
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.
I would love to try this recipe, but will have to substitute gluten-free ingredients for the matzo meal. What qualities exactly am I looking for so that I can get the consistency right? Is the meal coarse or fine, and is it very dry like breadcrumbs or something moister and coarser, closer to an almond meal?
Matzo meal is crushed matzo so very dry and cracker-y vs. moist but coarser than bread crumbs.
This looks like a great recipe! I love meatloaf and the idea of adding a glaze sounds wonderful. Thanks for sharing! – Thursdays