Balsamic-Basil Turkey Meatloaf

Balsamic-Basil Turkey Meatloaf: A moist, flavorful meatloaf made with a combination of ground turkey and Italian turkey sausage and flavored with balsamic vinegar, garlic and fresh basil.

Made with ground turkey, hot Italian turkey sausage, balsamic vinegar, garlic and generous amount of fresh basil, this meatloaf is moist and flavorful and has a tender, almost delicate texture. Serve with Parmesan-Roasted Zucchini (recipe follows) and Garlic Mashed Potatoes.

Balsamic-Basil Turkey Meatloaf

  • Ingredients:
  • 1 lb ground turkey (not white meat)
  • 1 lb hot Italian turkey sausage, removed from the casings
  • 1 cup soft breadcrumbs
  • 2 to 3 cloves garlic, very finely chopped
  • 1/4 cup chiffonade of fresh basil
  • 2 large eggs
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • For the topping:
  • 1 cup tomato purée
  • 2 teaspoons balsamic vinegar
  • Salt and freshly ground black pepper

Preheat the oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray.

Place the ground turkey, turkey sausage, breadcrumbs, garlic and basil in a large mixing bowl. In a separate bowl, whisk together the eggs, balsamic vinegar, salt and pepper. 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.

Combine the topping ingredients in a small bowl, remove the meatloaf from the oven and spread evenly over the top. Continue baking the meatloaf for 15 to 20 minutes, or until a thermometer inserted in the center registers 165°F. Allow to rest for 5 minutes before removing from the pan and slicing.

Serve with Parmesan-Roasted Zucchini (see below) and Garlic Mashed Potatoes.

Makes 6 servings

Parmesan-Roasted Zucchini
  • Ingredients:
  • 3 to 4 medium zucchini (1 to 1-1/4 lbs)
  • 2 to 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 to 1/3 cup grated parmesan cheese

Preheat the oven to 350°F and coat a shallow baking pan with cooking spray.

Quarter the zucchini lengthwise, then cut crosswise into 1-1/2-inch pieces. Place the zucchini in a bowl, drizzle with olive oil, season with salt and pepper and toss to combine.

Arrange the zucchini, cut side up, in a single layer on the prepared baking pan. Roast until tender, 20 to 25 minutes, then remove from the oven, sprinkle with the grated parmesan and continue roasting until golden, 5 to 7 minutes longer.

Makes 4 to 6 servings

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