Vegetable Meatloaf with Balsamic Glaze

Well we all know what the holiday season and the colder weather brings...COMFORT FOOD!

Here is one healthy version of a family favorite!

Enjoy!

-Clayton M.

Recipe courtesy Bobby Flay for Food Network Magazine

Photo: Vegetable Meatloaf with Balsamic Glaze Recipe

Rated 5 stars out of 5

Total Time:

2 hr 5 min

Prep

20 min

Inactive

10 min

Cook

1 hr 35 min

Yield:

8 servings

Level:

Easy

Vegetable Meatloaf with Balsamic GlazeRecipe courtesy Bobby Flay for Food Network Magazine

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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All Rights Reserved.

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