Sundried Tomato Caprese Turkey Meatloaf with Balsamic Caramelized Onions on Closet Cooking

By CheeseDiva

Ingredients

• 10 sundried tomatoes
• 10 leaves basil
• 3 cloves garlic
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 teaspoon italian seasoning
• salt and pepper to taste
• 1 pound ground turkey
• 1/4 cup breadcrumbs
• 1 tablespoon oil
• 2 red onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 4 ounces pancetta, thinly sliced
• 4 buns, optionally lightly toasted
• 8 ounces fresh mozzarella, sliced
• 1 large avocado, sliced
• 12 basil leaves

Details

Servings 4
Preparation time 10mins
Cooking time 55mins
Adapted from closetcooking.com

Preparation

Step 1

Puree the sundried tomatoes, basil and garlic in a food processor, mix it into the remaining ingredients, form four patties and set aside.

Heat the oil in a pan over medium-high heat, add the onions and cook, stirring, until they turn a deep golden brown, about 30 minutes, before mixing in the balsamic vinegar, cooking until most of it has disappeared and setting aside.

Heat the grill to medium-high heat and cook the patties, about 4-5 minutes per side before topping with the mozzarella slices and letting it cook until it starts to melt, about 2-3 minutes.

Heather Christo

Ok you had me at caprese, but then you added avocado and bacon??? I think you just blew my mind!! Love it! Pinned!

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