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Vegetable Meatloaf with Balsamic Glaze
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Brief Description
For two people this makes 3 servings each, and it's great for a dinner and two leftover lunches. So flavorful, figure friendly, and great a freezer meal to save for yourself or gift to a new mom. Don't worry if the top gets black... it's all flavor!
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Main Ingredient
turkey
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Category: Poultry
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
*No shortcuts here; make it as is and enjoy! *If you have one of those Vidalia Onion choppers with the interchangeable dice sizes, now is the time to use it. I love the small dice it gets; the vegetables basically melt into the meatloaf but you get the benefit of the nutrients. Kids won't even notice them!
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Posted By: kristenkhall14
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Posted On: Nov 29, 2017
Number of Servings:
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
- 1/2 teaspoons - red pepper flakes
- - Kosher salt and freshly ground pepper
- 1 - large egg lightly beaten
- 1 tablespoons - finely chopped fresh thyme
- 1/4 cups - fresh parsley chopped
- 1 1/2 pounds - ground turkey 90 percent lean
- 1 cups - panko
- 1/2 cups - freshly grated Parmesan cheese
- 3/4 cups - ketchup
- 1/4 cups - plus 2 tablespoons balsamic vinegar
Directions:
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 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.
2. 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.
3. Gently press the mixture into a 9-by-5-inch loaf pan. 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. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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