January is all about getting healthy and starting the new year off right. Though I try to eat as healthy as possible year-round, I’m always looking for new ways to get even more vegetables into my diet. This meatloaf is the perfect sneaky way to do it. It tastes so good, I promise even the pickiest eaters won’t notice all the vegetables hidden in it.
Turkey Meatloaf With Chipotle Glaze
2016-01-26 07:45:21
Serves 6
Prep Time
20 min
Cook Time
1 min
For the Loaf
- 2 lbs ground turkey (90% lean)
- 2 tablespoons extra virgin olive oil
- 8 oz. white mushrooms, chopped
- 1 cup onion, chopped
- 1 cup chopped kale
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Worcestershire sauce
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Glaze
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon minced chipotle in adobo
Instructions
- Preheat oven to 375 degrees.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms, and sauté for about 10 minutes. Add the kale and garlic, and cook for about 3 minutes, until the kale has wilted. Remove from heat and let cool.
- In a large bowl, add the turkey, cooled kale and onion mixture, and the remaining ingredients. Combine. Gently press into a loaf pan.
- Whisk together the glaze ingredients. Pour evenly over loaf.
- Bake uncovered for 1 hour.
- Cool in pan for about 5 minutes before removing and slicing.
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