Vegetable Meatloaf with Balsamic Glaze
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 garlic cloves 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 finely chopped fresh thyme
- ¼ cup chopped fresh parsley
- 1½ pounds ground turkey 90 percent lean
- 1 cup panko coarse Japanese breadcrumbs
- ½ cup freshly grated Romano or Parmesan cheese
- ¾ cup ketchup unsweetened
- ¼ cup plus 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425oF. Heat the oil in a large sauté 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.
- 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.
- 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. Bake for 1 to 1¼ hours. Let rest for 10 minutes before slicing.
Notes
Credit: Food Network by Bobby Flay