There’s nothing worse than a bad meatloaf, and for many people since there’s no such thing as a GOOD meatloaf, this is a losing argument. However, I’ll die on two particular hills – first, any situation is made funnier by the addition of monkeys, and second, pretty much any savory dish is improved by the addition of caramelized onions.

We’ll table the monkeys for another time (although, you know in your heart it’s true). For now, I present this tasty, relatively low calorie entree which is great for dinner and works equally well as mid-week lunch leftovers. That makes it an all-star for those trying to menu plan as part of a personal weight loss program.

Flexible Prep Time

The meatloaf is divided into three main preparations: the onion, the meatloaf, and the glaze. The latter two can be prepared in about 10 minutes. The onion can take an hour or more, but it can be done earlier in the day or 1-2 days in advance. That makes this a good choice for a lazy weekend meal, or for a mid-week dinner so long as you’ve prepared the onion in advance.

Ingredients (Makes 8 servings)

For the Caramelized Onion:

• 1 sweet yellow onion, sliced thin
• 2 tbsp, unsalted butter
• 1 tbsp, light brown sugar

For the Meatloaf:

• 1 lb ground turkey, raw
• 1 large egg
• 1 cup, Panko breadcrumbs
• 1 tsp, Worcestershire sauce
• 1 tsp, ground mustard
• 1 tsp, salt
• 1/2 tsp, fresh ground pepper
• Caramelized onions (as prepared above)
  

For the glaze:

• 2 tbsp, balsamic vinegar
• 2 tbsp, light brown sugar
• 2 tbsp, ketchup

Step 1: Caramelizing the Onion

To caramelize the onion, set the butter and brown sugar in a medium saucepan over low heat. While they’re melting, slice the onion into thin, consistent slices. Consistency is actually more important than thickness here, as you want the onion to caramelize at the same pace… and it will only do that if the pieces are sized similarly. So go for as thinly as you can do repeatedly. Trust me, over time you’ll get better and better.

By the time you’re done slicing, the butter should be fully melted. If not, stir it around until it is. Once that’s the case, add the onion and toss to coat. Add a pinch or two of fresh black pepper (or a few twists from a pepper mill) and stir again. Then leave it be, stirring only occasionally, for about an hour.

Depending on your stovetop, you might need to adjust your heat up or down slightly, but you’re looking for a deep caramel color, with still very soft and moist onions. If they start to brown before they caramelize, you’re heating it too quickly.

If you notice that your heat was a bit high and things got a bit dried out? Add a tablespoon of HOT tap water to the pan and stir in. That will reconstitute the onion and get you back on course. Just try not to make that mistake more than once.

Once you’re happy with the onion, remove from heat and set aside. If you’re making the meatloaf immediately, you simply want the onions to cool down so they don’t cook the raw turkey when you mix them together. If you’re using them another day, or hours later, seal in an airtight container and store in the fridge.

Step 2: Making the Glaze

When I’m making a meatloaf I like to get the glaze prepared first, so that I’m ready to go once the mix is done. This glaze is simple yet tasty. Equal parts balsamic vinegar, light brown sugar and ketchup. Combine all three and mix well, until it coats the back of a spoon.

Set aside and get on with the meatloaf.

Step 3: Preheat and Prep

Before you “get your hands dirty” with the meatloaf itself, you should get the rest of your preparations done. Preheat your oven to 350 degrees. Get a 9×13 baking dish and prepare it. I’d recommend cooking spray, but if you have another method you prefer I’m sure that would be fine.

Step 4: Making the Meatloaf

The meatloaf itself is quite easy. Combine ground turkey, egg, panko breadcrumbs, Worcestershire, ground mustard, salt, pepper and caramelized onion and mix by hand until it blends well into a nice mix. Don’t over work, but make sure things are well combined.

Form the meatloaf into a rectangular loaf into the middle of the prepared baking dish. Remember, you’re going for eight servings here, so try to visualize that when you’re shaping it.

Once done, use the glaze to coat the top and each side, generously. If you wish to reserve some of the glaze to either reapply part way through the cooking or even to use as a sauce with service, remove some BEFORE you begin glazing, or else you risk cross-contamination from dipping your brush into the mix and touching the raw meat.

You won’t use all of the glaze in most cases, probably about 2/3 of it. So don’t worry about it. I’ve just always found it easier to make more than worry that I won’t have enough.

Step 5: Baking

Cover the pan loosely with tin foil and bake for 45 minutes at 350 degrees. Then remove the tin foil and cook for an additional 15 or so minutes, or until meat thermometer reads 165 degrees.

Let rest a few minutes cut into eight even slices.

Turkey Meatloaf With Caramelized Onions

May 13, 2019

by Frank Mastrandrea

Category Recipes

The addition of caramelized onions elevates this ground turkey meatloaf in both taste and texture. And at just over 150 calories per slice, it works equally well for those menu planning for taste, and those trying to do so as part of a personal weight loss program.

Persons

8

Notes

If you make the caramelized onion in advance, this meatloaf works well as a midweek dinner. Otherwise, it’s best left for a weekend

Ingredients

CARAMELIZED ONIONS

• 1 large sweet yellow onion, sliced thin
• 2 tbsp, unsalted butter
• 1 tbsp, light brown sugar

MEATLOAF

• 1 lb, ground turkey, raw
• 1 large egg
• 1 cup, Panko breadcrumbs
• 1 tsp, Worcestershire sauce
• 1 tsp, ground mustard
• 1 tsp, salt
• 1/2 tsp, fresh ground pepper
• Caramelized onions (as prepared above)

GLAZE

• 2 tbsp, balsamic vinegar
• 2 tbsp, light brown sugar
• 2 tbsp, ketchup

Instructions

CARAMELIZE ONION

1. Set the butter and brown sugar in a medium saucepan over low heat.
2. Slice the onion into thin, consistent slices. Add to pan.
3. Toss to coat and add a pinch of black pepper
4. Stir occasionally over low heat until a deep golden brown, but still soft, approximately 1 hour
5. Set aside to cool slightly if using immediately, refrigerate if using at a later date

GLAZE

1. Combine balsamic vinegar, ketchup and brown sugar and mix well. Mixture should coat the back of a spoon. Set aside.

MEATLOAF

1. Preheat oven to 350 degrees
2. Grease or spray a 9×13 baking dish or sheet, set aside.
3. Combine ground turkey, egg, panko breadcrumbs, Worcestershire, ground mustard, salt, pepper and caramelized onion and mix by hand until it blends well into a nice wet mix. Don’t over work, but make sure things are well combined.
4. Form the meatloaf into a rectangular loaf into the middle of the prepared baking dish. Remember, you’re going for eight servings here, so try to visualize that when you’re shaping it.
5. Once done, use the glaze to coat the top and each side, generously.
6. Cover the pan loosely with tin foil and bake for 45 minutes.
7. Remove foil and check temperature.
8. Cook uncovered until meat thermometer reads 165 degrees, normally an additional 15 or so minutes. Do not overbake.
9. Let rest a few minutes cut into eight even slices.

Nutrition Facts

Turkey Meatloaf With Caramelized Onions

Serves: 8 slices

Amount Per Serving:
Calories		151
% Daily Value*
Total Fat 6 g		9.2%
	Saturated Fat 2 g	10%
	Trans Fat 0 g
Cholesterol 66 mg		22%
Sodium 372 mg		15.5%
Total Carbohydrate 10 g		3.3%
	Dietary Fiber 1 g	4%
	Sugars 4 g
Protein 13 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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