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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kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetable Meatloaf with Balsamic Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions