Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze | Celia's Gourmet Foods Cookbook

Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze

POULTRY 104 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze

Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Heat the tuscan herb EVOO in a large saute pan over high heat.
  2. Add the zucchini, bell peppers, garlic and ¼ teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  3. Whisk the egg. In a large bowl add the egg to the turkey, panko, cheese, ½ cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  4. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf. (You may have some extra glaze left over so don’t worry if you can’t make the entire amount).
  5. Bake for 1 to 1¼ hours. Plan for more time if you use turkey that is less than 90% lean – the extra moisture seems to take longer to cook.
  6. Let rest for 10 minutes before slicing. Serve and enjoy!

Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze

Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Heat the tuscan herb EVOO in a large saute pan over high heat.
  2. Add the zucchini, bell peppers, garlic and ¼ teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  3. Whisk the egg. In a large bowl add the egg to the turkey, panko, cheese, ½ cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  4. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf. (You may have some extra glaze left over so don’t worry if you can’t make the entire amount).
  5. Bake for 1 to 1¼ hours. Plan for more time if you use turkey that is less than 90% lean – the extra moisture seems to take longer to cook.
  6. Let rest for 10 minutes before slicing. Serve and enjoy!

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