Good diet-compliant food, would make again. First made on 10-22-2013
Update: This is definitely good, but Check out my other Balsamic Basil Turkey Loaf that I like even better… (the glaze/ sauce is lighter and less sharp, and I prefer that).
1 Tbsp extra-virgin olive oil
3/4 cup finely diced sweet yellow onion
1 cup diced red bell pepper (omitted and subbed couple pinches red pepper flakes)
1 pound ground turkey
1 tsp sea salt (optional)
1/2 tsp freshly ground black pepper
1 tsp dried thyme
1/2 tsp ground cumin (a little less)
1/2 tsp fennel seeds (sub a couple good pinches ground caraway)
1 large egg, beaten (or sub 1/4 egg whites)
1 1/2 cup bread crumbs (sub 1 c oats for clean eating)
1/4 cup ketchup
1/4 cup balsamic vinegar
2 Tbsp Worcestershire sauce (1 tbl)
Preheat oven to 350 degrees F.
Heat the olive oil in a medium skillet over medium-high heat. Add the onions and saute until softened and lightly browned, 5 to 6 minutes. Add the red bell peppers and saute for 3 to 4 minutes until softened. Remove the skillet from the heat and let the vegetables cool.
Put the ground turkey in a large bowl; add the salt, pepper, thyme, cumin and fennel seeds. Gently mix in the egg and the bread crumbs, taking care not to overwork the mixture. Mix in the cooked onions and peppers.
In a separate bowl, whisk together the ketchup, balsamic vinegar and Worcestershire sauce. Add three-quarters of the sauce to the ground turkey, mixing it in until just combined.
Put the meat loaf mixture into a parchment-lined loaf pan, for easy removal.
Brush the remaining glaze on top of the meat loaf and bake for 50 to 55 minutes.
Let cool in the pan for 5 to 10 minutes before unmolding. Slice and serve!