Vegetable Meatloaf with Balsamic Glaze


2 tablespoons extra virgin olive oil
1 small zucchini finely diced
1 red pepper bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg lightly beaten
1 tablespoon finely chopped thyme
1/4 cup chopped fresh parsley
2 pounds ground turkey
1 cup panko (coarse Japanese breadcrumbs)
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar


Preheat oven to 425 degrees

Heat the oil in a large frying pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cool 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, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooked vegetables. Mix until just combined.

Gently press the mixture into a loaf pan. Whisk the remaining 1/4 ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1  to 1 1/4 hours. Let rest for 10 minutes before slicing.




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