Vegetable Meatloaf with Balsamic Glaze Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min Yield:8 servings Level:Easy 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 Directions 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. 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. 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. Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g Photograph by Con Poulos
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Vegetable Meatloaf with Balsamic Glaze

Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min

Yield:8 servings

Level:Easy

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

Directions

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.

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. 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.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

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