Vegetable Meatloaf with Balsamic Glaze Recipe

Name: Vegetable Meatloaf with Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 teaspoon red pepper flakes; Kosher salt and freshly ground pepper; 1 large egg, lightly beaten; 1 tablespoon finely chopped fresh thyme; 1/4 cup chopped fresh parsley; 1 1/2 pounds ground turkey (90 percent lean); 1 cup panko (coarse Japanese breadcrumbs); 1/2 cup freshly grated Romano or Parmesan cheese; 3/4 cup ketchup; 1/4 cup plus 2 tablespoons balsamic vinegar

Servings: persons

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 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

1
Preheat the oven to 425 degrees.
2
Heat the oil in a large saute pan over high heat.
3
Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes.
4
Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes.
5
Set aside to cool.
6
Whisk the egg and fresh herbs in a large bowl.
7
Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
8
Gently press the mixture into a 9-by-5-inch loaf pan.
9
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.
10
Bake for 1 to 1 1/4 hours.
11
Let rest for 10 minutes before slicing.
12
Per serving: Calories 270; Fat 14 g (Sat.
13
4.2 g; Mono.
14
6.3 g; Poly.
15
3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
16
Photograph by Con Poulos

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small zucchini, finely diced, 1 red bell pepper, finely diced, 1 yellow bell pepper, finely diced, and more.

Yes, Vegetable Meatloaf with Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Meatloaf with Balsamic Glaze

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