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Vegetable Meatloaf with Balsamic Glaze

Servings: 8

Servings: 8
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • ½ teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon thyme
  • ¼ cup chopped fresh parsley
  • 1 ½ pounds ground turkey (90 percent lean)
  • 1 cup panko (coarse Japanese breadcrumbs)
  • ½ cup freshly grated Romano or Parmesan cheese
  • ¾ cup ketchup
  • ¼ cup plus 2 tablespoons balsamic vinegar
Steps
  1. Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and ¼ teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  2. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, ½ cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  3. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf.
  4. Bake for 1 to 1 ¼ hours. Let rest for 10 minutes before slicing.
 

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