Turkey Vegetable Balsamic Meatloaf

Name: Turkey Vegetable Balsamic Meatloaf Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
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 or 1 tsp dried; 1/4 cup chopped fresh parsley; 1 1/2 pounds ground turkey (99% 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

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 8

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 or 1 tsp dried1/4 cup chopped fresh parsley 1 1/2 pounds ground turkey (99% 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.

Number of Servings: 8

Recipe submitted by SparkPeople user LSMITHSON.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 242.9
Total Fat: 7.8 g
Cholesterol: 65.3 mg
Sodium: 430.8 mg
Total Carbs: 18.0 g
Dietary Fiber: 1.7 g
Protein: 25.2 g

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