Vegetable Meatloaf With Balsamic Glaze 275 Reviews Read More At: Http://www.foodnetwork.com/recipes/bobby-flay/vegetable-meatloaf-with-balsamic-glaze-recipe
From twohot 9 years ago
- 2hrs to make
- Serves 8
This is the best meatloaf I've ever made or had. The veggies keep it so moist and light. A few alterations were made with the veggies. I added mushrooms and an onion while omitted the zucchini (which may have kept it from being overly moist as other reviewers have commented upon). Read more We had mashed parsnips and potatoes with gravy, and a side of mixed vegetables. The balsamic vinegar with ketchup was a pleasant surprise. A little labor intensive with all the prep work, but overall definitely well worth the effort. See less
Ingredients
- Ingredients shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 small zucchini, finely diced shopping list
- 1 red bell pepper, finely diced shopping list
- 1 yellow bell pepper, finely diced shopping list
- 5 cloves garlic, smashed to a paste with coarse salt shopping list
- 1/2 teaspoon red pepper flakes shopping list
- Kosher salt and freshly ground pepper shopping list
- 1 large egg, lightly beaten shopping list
- 1 tablespoon finely chopped fresh thyme shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 1/2 pounds ground turkey (90 percent lean) shopping list
- 1 cup panko (coarse Japanese breadcrumbs) shopping list
- 1/2 cup freshly grated Romano or Parmesan cheese shopping list
- 3/4 cup ketchup shopping list
- 1/4 cup plus 2 tablespoons balsamic vinegar shopping list
How to make it
- 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
People Who Like This Dish 4
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- twohot Montreal, CANDADA
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