Vegetable Meatloaf with Balsamic Glaze

September 27, 2013
1 min read
Vegetable Meatloaf with Balsamic Glaze
Serves 8
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Prep Time
30 min
Cook Time
1 hr 35 min
Total Time
2 hr 5 min
Prep Time
30 min
Cook Time
1 hr 35 min
Total Time
2 hr 5 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 small zucchini, finely diced
  3. 1 red bell pepper, finely diced
  4. 1 yellow bell pepper, finely diced
  5. 5 cloves garlic, smashed to a paste with coarse salt
  6. 1/2 teaspoon red pepper flakes
  7. Kosher salt and freshly ground pepper
  8. 1 large egg, lightly beaten
  9. 1 tablespoon finely chopped fresh thyme
  10. 1/4 cup chopped fresh parsley
  11. 1 1/2 pounds ground turkey (90 percent lean)
  12. 1 cup panko (coarse Japanese breadcrumbs)
  13. 1/2 cup freshly grated Romano or Parmesan cheese
  14. 3/4 cup ketchup
  15. 1/4 cup plus 2 tablespoons balsamic vinegar
Instructions
  1. 1) Preheat oven to 425.
  2. 2) Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  3. 3)Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 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.
  4. 4) Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf.
  5. 5) Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Adapted from The Food Network
Adapted from The Food Network
Health Journal https://www.thehealthjournals.com/