Balsamic Glazed Summer Vegetable Meatloaf
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Ingredients
  • 2 tbsp olive oil
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 small zucchini, finely diced
  • 6 cloves garlic, minced
  • ½ tsp crushed red pepper flakes
  • 1 egg
  • 1 lb lean ground turkey
  • ¼ tsp ground black pepper
  • ½ cup freshly grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 2 tsp freshly chopped thyme
  • ¼ cup freshly chopped parsley
  • ¾ cup ketchup
  • ¼ cup balsamic vinegar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Heat the oil in a skillet over medium-high heat and cook the vegetables and garlic until soft (about 10 minutes). Stir occasionally.
  3. Set the vegetables aside to cool, and add the egg to a large bowl and lightly beat it.
  4. Add the vegetables, turkey, pepper, crushed red pepper flakes, cheese, herbs and ½ cup ketchup and 2 tbsp balsamic vinegar to the bowl and stir until just combined.
  5. Transfer to a loaf pan and press inside.
  6. Combine the remaining ¼ cup ketchup and 2 tbsp balsamic vinegar and brush on top of the meatloaf.
  7. Bake for 1 hour and 15 minutes.
Makes 1 9x4-inch meatloaf
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/balsamic-glazed-summer-vegetable-meatloaf/