Balsamic Glazed Summer Vegetable Meatloaf |
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
- 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
- Preheat oven to 425 degrees F.
- Heat the oil in a skillet over medium-high heat and cook the vegetables and garlic until soft (about 10 minutes). Stir occasionally.
- Set the vegetables aside to cool, and add the egg to a large bowl and lightly beat it.
- 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.
- Transfer to a loaf pan and press inside.
- Combine the remaining ¼ cup ketchup and 2 tbsp balsamic vinegar and brush on top of the meatloaf.
- 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/
3.4.3174