Turkey Vegetable Balsamic Meatloaf

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Turkey Vegetable Balsamic Meatloaf calories by ingredient
Submitted by:


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 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

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.

Rate This Recipe