BALSAMIC GLAZED TURKEY MEATLOAF

BALSAMIC GLAZED TURKEY MEATLOAF

Nutrition Facts

Serving Size
1 SERIVNG (1 5-OZ WEDGE, 3 TBSP GRAVY)
Amount Per Serving
Calories 245
% Daily Value
Total Fat 5.3g
8%
Saturated Fat 0.9g
5%
Cholesterol 64mg
21%
Sodium 357mg
15%
Total Carbohydrate 18g
6%
Dietary Fiber 0.9g
4%
Protein 30.1g
60%
Vitamin A 12%
Vitamin C 8%
Calcium 6%
Iron 11%
Total Time

65 min.

Serving & Size

1 SERIVNG (1 5-OZ WEDGE, 3 TBSP GRAVY)

Add To Pantry

Try our Balsamic Glazed Turkey Meatloaf made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup. Combined with onion, balsamic vinegar, ground turkey, thyme and chives, this meatloaf will add variety to any menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
50 oz.
cans
vegetable oil tbsp.
Vidalia onion 1.25 lb. qt.
balsamic vinegar 0 1/4  cups
garlic tbsp.
dried thyme tbsp.
99% fat free ground turkey 6 lb.
fresh whole-wheat bread crumb 9 oz. cups
cholesterol-free egg substitute 0 1/2  cups
chives 1 1/2  cups
black pepper tsp.
vegetable cooking spray
water 1 1/2  cups
balsamic vinegar 0 1/2  cups
dried thyme tsp.
black pepper tsp.
chives 1 1/2  cups
Instructions
1. In a skillet, heat oil over medium-high heat; add onion and sauté 7-8 minutes, until they begin to take on a golden color.

2. Stir in vinegar, garlic and thyme and cook an additional 2 minutes, stirring often. Remove from heat and cool to room temperature.
3. Place turkey, crumbs, egg, chives and pepper in a large bowl and gently mix in cooled onion-garlic mixture until combined.
4. Add 2 cups of the Soup to turkey mixture and mix well. Divide mixture into half and place into 2 sprayed half-size hotel pans (4 1/2 lb. meat loaf mixture/pan) and pat to form a loaf. Top meat loaf with 1 cup soup spread evenly on the surface.

5. Bake in 325°F. convection oven for 45-60 minutes. CCP: Cook to an internal temperature of 155°F. or higher for 15 seconds.
6. Meanwhile, in a pot whisk together remaining 2 1/2 cups of soup along with water, vinegar, thyme and pepper and bring to a simmer; reduce heat and simmer 3 minutes, whisking until smooth. Keep warm until ready to serve. CCP: Hold hot at 140°F or higher for service.
7. To Serve: Cut each pan of meatloaf into 12 portions. For each serving, serve one wedge of meatloaf topped with a 3 Tbsp.-ladle of gravy and garnished with 1 Tbsp. chives.

Recipe Tip

  1. Very lean ground beef or chicken can be substituted for the turkey.
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