Double Glazed Turkey Meatloaf
Loaded with veggies and oats, this Double Glazed Turkey Meatloaf is loaded with vitamins and protein. Topped with a sweet and tangy glaze this is a healthy dinner the entire family will request week after week.
I remember eating a lot of meatloaf while growing up and my favorite part was always the crunchy exterior. I would eat the middle first and save the outside for last. I also remember we used to have it with mashed potatoes….every time…..which would make me gag and then my mom would not be thrilled with me for gagging at the table and being ridiculously dramatic. But I’d eat the meatloaf and save the edges for last…the sweet, glazed edges…they were like candy to me.
For the record, I have grown to LOVE mashed potatoes…..and still LOVE meatloaf. But back then it was made with ground beef and I remember it swimming in its own “juices”, now known as FAT. So, I decided to attempt to lighten it up a little bit but still bathing it with the wonderfully, tangy glaze that my mom used to make. I mean, why change a good thing…am I right?
I had to make this turkey meatloaf a few times before figuring out how to keep it moist and flavorful. Many factors came into play in order to achieve the perfect recipe, the major player was the mushroom. (gasp!) If you don’t like mushrooms please try not to eliminate them. I promise, you won’t even know they’re there. They only add to keeping the meatloaf from drying out and you can’t taste them at all. Katie hates mushrooms but loves this meatloaf often requesting seconds and sometimes thirds.
It’s also loaded with veggies so you’re eating less meat than in a traditional meatloaf! Seriously, it’s about half a veggie/oat mixture to half the amount of ground turkey. All good things in here. The glaze makes more than you’ll need for the turkey meatloaf prior to cooking. I simmer the remainder in a saucepan for about 3 minutes to thicken it and then use it to drizzle over our slices when serving. I’ve also used leftovers to glaze chicken legs during grilling. Oh.So.Good.
A few tips:
- I like to use matchstick cut carrots. You can get them in the produce section with the baby carrots usually. This saves so much time and ensures your carrots will be cooked thoroughly when the meatloaf is done.
- Use high quality rolled oats, not instant oatmeal. I love Bob’s Red Mill Rolled Oats for this recipe.
- Do NOT over mix your turkey…this will ensure a moist meatloaf and not a rock hard brick.
- If you have time…make this ketchup for your glaze. It’s stupendous. Just sayin’.
Double Glazed Turkey Meatloaf is AWESOME with these country style mashed potatoes, I mean…they just totally go together. And why change a good thing….am I right? 🙂 A little thing I need to mention….as with all vinegar based sauces, your house will smell like a salt and vinegar potato chip for a bit while it’s in the oven. It’s not reflective of how the end product will taste. I promise. You will love it!
The BEST Double Glazed Turkey Meatloaf recipe ever. Loaded with veggies!
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 1 cup button mushrooms finely chopped (almost to a minuscule size)
- 1 cup matchstick carrots chopped
- 3 garlic cloves minced
- 1 tablespoon Herbs De Provence
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 3/4 cup Rolled Oats I use Bob's Red Mill
- 2 tablespoons fresh chopped parsley
- 1 egg lightly beaten
- 1 pound ground turkey not extra lean
- 1/2 teaspoon of salt and pepper
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 2/3 cup brown sugar
In a small saute pan, heat the olive oil over med-high heat. Add the onions and saute for approximately 2 minutes or until they begin to soften. Add the mushrooms to the pan and continue to saute for another 2 minutes stirring occasionally. Add the carrot, garlic and herbs de provence cooking for another minute. Stir in the Worcestershire sauce and tomato paste continuing to cook for another minute. Remove from the heat. Cool completely.
In a medium bowl, mix the ground turkey, onion mixture, egg, oats, parsley, salt and pepper together being careful not to over mix. Form the mixture into a "loaf" in a baking dish. (I use a stone deep dish pie plate because I feel this distributes the heat perfectly.) Set aside.
In a small bowl, whisk together the ketchup, cider vinegar and brown sugar. Spoon the glaze over the meatloaf until completely covered.
Bake in a 450 degree oven for 30 minutes. Spoon more of the glaze over the meatloaf to coat and cook for another 10-15 minutes. When done, remove from the oven, cover with foil and let rest for 10 minutes before slicing.