Balsamic Glazed Basil Turkey Meatloaf
Awesome!!! Flavored with balsamic vinegar, garlic and fresh basil ~This is my FAVORITE balsamic glazed turkey meatloaf recipe. I love this one because it is so figure-friendly. The glaze is simple and delicious. It omits the ketchup which is so common for meatloaf glazes (including my other balsamic turkey meatloaf recipe). That gives it a milder flavor that compliments the meat nicely without being overpowering. This is important because the turkey loaf in this recipe really has a wonderful flavor and you don’t want to overpower it with the glaze. Also important, by not including ketchup you do away with unnecessary calories, not to mention additives which are not helpful when you are trying to eat clean and show off your best body.
Ingredients
- 2 lb Ground turkey (or chicken; or use 1 lb of each)
- 1/4 cup fresh basil
- 2 cloves garlic or 2 tsp chopped garlic from a jar
- 2 Eggs, large (or use 4 egg whites)
- 1 cup crushed tomatoes (puree, from a can)
- 1 2/3 tbsp Balsamic vinegar
- 1 tsp Black pepper
- 1 cup oats (or ground oats/oat flour)
- For the Sauce:
- 1 cup tomato purée or crushed tomatos
- 2 teaspoons balsamic vinegar
- Salt and freshly ground black pepper
Instructions
Preheat the oven to 350°F and coat a 9 x 5-inch loaf pan with olive oil cooking spray.
Place the ground turkey, breadcrumbs or oats, garlic and basil in a large mixing bowl. In a separate bowl, whisk together the eggs or egg whites and balsamic vinegar. Add to the meat mixture and combine thoroughly.
Turn the mixture into the prepared loaf pan and press gently to firm and distribute evenly. Bake, uncovered for 30 minutes.
For the Sauce:
Combine the sauce ingredients in a small bowl, remove the meatloaf from the oven and spread the sauce evenly over the top. Continue baking the meatloaf another 15 to 20 minutes. Allow to sit for 5 minutes before removing from the pan and slicing.
Serving Suggestion: Serve with Parmesan-Roasted Zucchini and Garlic Mashed Potatoes.
Makes 6 servings
Photo credit & recipe adapted from MyGourmetConnection.com
Pairs nicely with mashed potatoes and Parmesan Roasted Zucchini
