Balsamic Turkey Meat Loaf
1 Tablespoon Olive Oil
1 Yellow Onion, Halved And Thinly Sliced
2 Tablespoons Olive Oil
3 Carrots, Shredded
1 (8 Ounce) Package Cremini Mushrooms, Chopped
Kosher Salt And Ground Black Pepper To Taste
¼ Cup Drained And Finely Chopped Artichoke Hearts
2 Cloves Garlic, Minced
½ (4 Ounce) Container Crumbled Feta Cheese
1 Cup Dry Bread Crumbs, Or More As Needed
1 Egg, Beaten
¼ Cup Half n Half
2 Teaspoons Worcestershire Sauce
2 Pound Extra-Lean Ground Turkey Breast
3 Tablespoons Chopped Fresh Flat Leaf Parsley
1 Tablespoon Chopped Fresh Thyme
1 Teaspoon Greek Seasoning, Or To Taste
¼ Cup Italian Herb-Flavored Tomato Sauce
5 Tablespoons Balsamic Vinegar, Or More To Taste
2 Tablespoons Honey
Step 1 Preheat oven to 425 degrees F (220 degrees C).
Step 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more. Remove from heat and set aside to cool; chop into small pieces and place into a large bowl.
Step 3 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. Stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool. Transfer vegetables to the bowl with onion.
Step 4 Mix in feta cheese, bread crumbs, egg, milk, Worcestershire sauce, turkey, parsley, and thyme; season with Italian seasoning and Creole seasoning. Adjust salt and pepper if desired. Thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet.
Step 5 Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. Combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes. Serve with cauliflower mash, green beans and crostini. Serves 6-8