Turkey Pesto Meatloaf with Tomato Sauce

Ingredients

• 2 tsp. olive oil
• 1 onion, finely diced
• 1 T finely minced garlic
• 1 1/2 lbs. lean ground turkey
• 1/4 cup basil pesto
• 2 T finely grated Parmesan cheese
• 1/2 tsp. salt
• 3/4 cup 100% whole wheat breadcrumbs
• 1/4 cup low-sugar marinara sauce
• 2 tsp. balsamic vinegar

Directions

1. Set the turkey on the counter so it can lose its chill while you get everything else ready. Heat the oven to 350F/180C, and coat a roasting pan with olive oil or nonstick spray; a pan with openings that allow fat to drain is ideal here.
2. Warm the olive oil in a skillet, then cook the onion over medium-high heat until it begins to take on a little color, about 7-8 minutes. Stir in the garlic, turn the heat down a bit, and cook for about 2 minutes longer.
3. In a roomy bowl where you can mix comfortably with both hands, add the ground turkey, the cooked onion and garlic, the pesto, Parmesan cheese, salt, and whole wheat breadcrumbs. With clean hands, gently bring everything together only until the mixture is evenly combined.
4. Shape the turkey mixture into a loaf and transfer it to the prepared roasting pan. If you like, drag a butter knife across the top to create diagonal cuts.
5. Bake the meatloaf for 40 minutes. Meanwhile, mix the marinara sauce with the balsamic vinegar. After the meatloaf has baked for 40 minutes, brush the sauce mixture over the top and sides with a pastry brush until the loaf is fully coated.
6. Return the meatloaf to the oven and keep baking, adding more sauce a few more times if any remains, until a meat thermometer reads 160F/71C. The total baking time may be about one hour and twenty minutes to reach that temperature.
7. Serve hot.