Vegetable Meatloaf With Balsamic Glaze
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
36
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 small
Zucchini (finely diced)1 tsp
Red Pepper Flake1 large
Egg (lightly beaten)1 tbsp
Thyme (finely chopped fresh)1 cup
Parsley (chopped fresh)3 cup
KetchupDirections:
1
Preheat the oven to 425 degrees
2
Heat the oil in a large saute pan over high heat
3
Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes
4
Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes
5
Set aside to cool
6
Whisk the egg and fresh herbs in a large bowl
7
Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined
8
Gently press the mixture into a 9-by-5-inch loaf pan
9
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
10
Bake for 1 to 1 1/4 hours
11
Let rest for 10 minutes before slicing
12
Photograph by Con Poulos