Vegetable Meatloaf with Balsamic Glaze
This easy recipe creates a flavorful turkey meatloaf packed with finely diced zucchini and bell peppers, enriched with fresh herbs and Parmesan cheese. A vibrant balsamic-ketchup glaze bakes atop, providing a tangy, sweet finish. It's a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Large Saute Pan
- 1 Large Mixing Bowl
- 1 Loaf Pan 9x5-inch
- 1 Small Mixing Bowl
- 1 Pastry Brush
Ingredients
Main
- 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
Instructions
- 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.
Notes
For optimal flavor, ensure the diced vegetables are well-caramelized in the sauté pan before cooling; this develops a foundational sweetness and depth. Avoid overmixing the meatloaf mixture, as this can lead to a tough texture; mix until just combined. The panko breadcrumbs are excellent for moisture retention, but resting the meatloaf for 10 minutes post-baking is crucial for juices to redistribute, ensuring a tender, moist result. The balsamic glaze adds a vital tangy-sweet counterpoint, so apply it generously for a beautiful crust. Consider adding a dash of smoked paprika or Worcestershire sauce to the meatloaf mix for an extra layer of savory complexity. Serve with mashed potatoes or roasted vegetables to complete the meal.