Vegetable Meatloaf with Balsamic Glaze

     I've just made this Vegetable Turkey Meatloaf twice in the past week.  I love that it's filled with sweet bell peppers.

   
     NOTE:  The original recipe, below, calls for 90% lean ground turkey.  I happen to prefer dark turkey meat over white, which is why I chose to shape the meatloaf in a plastic wrap lined pan and then released the meatloaf into a porcelain baker prior to spreading the glaze and baking.  This allows any fat from the darker ground turkey to drain away from the meatloaf.

 •  Vegetable Meatloaf with Balsamic Glaze  •

... recipe from Bobby Flay

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
• 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
DIRECTIONS:
1.  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.
2.  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.
3.  Gently press the mixture into a 9-by-5-inch loaf pan (see NOTE above). 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.

TAKE a LOOK: