Italian Style Turkey Meatloaf

This is probably not the best way to introduce a recipe but I will start off by mentioning that despite having recipes for meatloaf and cooking it for the family, I do not care for it. Not because I don't eat red meat; turkey meatloaf is made just as often as the traditional in our house, but there is just something about it that does not appeal to me regardless of whats in it. It seems as though, however, that I am the only one in the household that feels this way about it. Meatloaf happens to be a comfort food that my mom, dad, and brother will ask for when it has not been on the menu in a while. In that case, either my mom or I will dish it up.

Meatloaf is versatile when it comes to what you put in there, and my mom has a few recipes she likes to use when she makes it. The other night, however, I made a turkey meatloaf with an Italian twist. Don't worry, its not an extreme change from the traditional, but yet a different take on meatloaf that gets high marks in our house (well, from those who enjoy meatloaf that is...so I will step aside for this one). Using turkey instead of a meatloaf mix lowers the fat without sacrificing the quality or flavor. Turkey not your thing? You could use beef but I would keep it on the leaner side. Either way, if one of your go-to comfort foods is a meatloaf then print this out and make it for dinner!

MEATLOAF MIXTURE:
1/2 Cup finely chopped onion
1/3 Cup finely chopped green pepper (seeded of course)
1 TBSP Olive oil
2 garlic cloves, minced

1/2 Cup plain, unseasoned breadcrumbs (we will be doing the seasoning)
1/2 Cup shredded or grated Parmesan
Small handful of fresh basil leaves
1/4 tsp Garlic powder
1 tsp Italian seasoning
1/4 tsp Black pepper,
Dash of kosher salt or to taste (determine this by checking the sodium content of your breadcrumbs)

1 Egg, lightly beaten
1 1/2 Pounds lean ground turkey
2 TBSP milk

SAUCE:
3/4 Cup ketchup
2 TBSP Balsamic vinegar
1 TBSP Brown sugar


Over medium heat, saute the onions and green peppers in olive oil until the onions just begin to turn translucent. Add minced garlic and cook for a minute longer. Remove from heat and let cool slightly.

In a food processor, add the breadcrumbs, Parmesan, basil, Italian seasoning, black pepper, and salt if needed. Process until all is well combined.

Preheat oven to 350 degrees.

In a large bowl, combine the breadcrumb mixture, cooled vegetables, egg, and milk. Crumble turkey over all and thoroughly combine with your hands. Form into a loaf and place in a greased meatloaf pan.. A meatloaf pan will simply have a feature for easy removal and excess fat drippings; a loaf pan is fine and a baking sheet will work if that's all you have.

Cover with aluminum foil and place in the oven to cook for 30 minutes (it is not done at this point).

Whisk together sauce ingredients. Remove the foil and pour half to 3/4 of the sauce over top. Return to oven to bake uncovered for an additional 20-30 minutes or until a meat thermometer reads 160 in the middle.

Let rest about 5 minutes before slicing and serve with additional sauce on the side. This meatloaf would also work with tomato sauce poured on top instead.

This will serve 5-6 depending on how hungry you are!