Caramelized Onion Turkey Meatloaf with Balsamic Glaze

I have been replacing higher fat and calorie foods with healthier choices, such as extra lean ground turkey in place of fattier ground beef and pork.  Extra lean turkey is practically fat-free, so it really needs a little extra love to ensure a moist, flavorful meatloaf.  I recently posted about French Onion Turkey Burgers that were out-of-this-world delicious and  I wanted to make something similar, only in the form of meatloaf.  I caramelized the onions as I did in the Turkey Burgers and it really transforms plain old meatloaf into something truly spectacular. I served this over a hash of potato and shaved Brussels sprouts and drizzled a little balsamic glaze over top. The tangy balsamic glaze contrasts nicely with the sweet caramelized onions.

Caramelized Onion Turkey Meatloaf with Balsamic Glaze

Recipe Source: A Vintage Kitchen
serves: 6

Meatloaf:

3 medium onions, cut in half and thinly sliced
2 Tbsp.olive oil
1/4 cup dry red wine
1 tsp. fresh thyme leaves
1 lb. extra lean ground turkey
1/2 cup panko breadcrumbs
1 egg, beaten
1 Tbsp Worcestershire sauce
1 Tbsp. Dijon mustard
1/4 cup chopped oil-packed sun-dried tomatoes
3/4 tsp salt and 1/2 tsp freshly ground black pepper

Directions:

Heat olive oil over medium heat in a large pan. Add the onions, chopped thyme and season with a little salt and pepper. Cook over medium-low to medium heat, stirring often until caramelized, about 1 hour. Add the wine to the pan and cook for a couple of minutes until the wine has almost evaporated. Remove from heat and let cool. Preheat oven to 375 F.  Mix the remaining ingredients together with the onion mixture. Spray a 9×13  inch pan with cooking spray. Form the mixture into a loaf shape. Bake until cooked thoroughly and reaches 160 F in the center, about 55 minutes. Let rest for 10 minutes before slicing. Drizzle with Balsamic Glaze.

Balsamic Glaze:

1/2 cup balsamic vinegar
3 Tbsp. honey

Directions:

In a small saucepan cook over medium heat until reduced and thickened ( Glaze will thicken as it cools).