#blasamic

Vegetable Meatloaf with Balsamic Glaze on http://healthylifemix.com/vegetable-meatloaf-balsamic-glaze/

Vegetable Meatloaf with Balsamic Glaze

Vegetable Meatloaf with Balsamic Glaze

Vegetable Meatloaf with Balsamic Glaze

Recipe Type: Main

Cuisine: American

Author: Loida Barnhill

Prep time: 30 mins

Cook time: 1 hour 35 mins

Total time: 2 hours 5 mins

Serves: 8

Still the BEST meatloaf recipe, though labor-intensive. I stick to the basics (good, thick balsamic and improvise elsewhere. I grate whatever veggies I have on hand, use prepared roasted peppers, add some ground beef and/or veal and double the recipe so that I can freeze some for those long, winter days ahead. It’s dinner tonight with mashed potatoes…and three extras will be waiting for when I’m too tired and too cold to cook

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

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.

Calories: 270 Fat: 14 Saturated fat: 4.2 Unsaturated fat: 9.8 Trans fat: 0 Carbohydrates: 16 Sugar: 0 Sodium: 451 Fiber: 1 Protein: 20 Cholesterol: 104

3.2.2124

    I’ve made this twice and this is now my go-to meatloaf recipe. I use Organic Ground Turkey (dark meat instead of beef/pork. I also add a small onion and some extra garlic to the pan before I throw in the rest of the veggies to sauté. To the veggies I add 1 Anaheim pepper and 2 Serrano peppers to give it a little kick and some extra flavor and I throw in some extra panko to make up for the moisture from the extra veggies. I also add a pinch of brown sugar and fleur de sel to the glaze and I don’t quite double the glaze but I do make a little more than the recipe suggests. I put a loose piece of foil over the pan while baking to prevent the glaze from burning and it works like a charm. Serve this with some garlic mash potatoes for the ultimate healthy comfort food. Make sure you let it cool enough before serving so it can set.

  I used venison instead of ground turkey.  Flavor was really fantastic.  I loved the use of balsamic vinegar instead of the more expected worcestershire.  My son, who “really doesn’t care for meatloaf” ate about half the pan by himself, so I would consider this a home run.  This will be my go-to meatloaf recipe from now on.  It was so easy to put together too.  I didn’t have a loaf pan, but I used a glass baking dish not much larger than the size of my formed loaf, and did not have a problem with the glaze burning in the pan.  I did think it was a little strange that there wasn’t any onion; I may add that next time.

  Took some prep time.  Glad I chopped the veggies ahead of time.  I used all beef since that is what I had on hand.  Very tasty.  The sauce on top was great!  I did not use a loaf pan.  Instead, I used a bakers sheet and formed the meat into a sort-of-football shape.  More of the meat got the crusty glaze.  Thankfully I lined my pan with two sheets of foil b/c the sauce crusted the foil a bit

    I got to use my mortar and pestle for the garlic/salt for the second time since I bought it around 10 years ago. The only changes I made was because instead of 1 & 1/2 pounds of ground turkey I used 1 pound since it comes in 1 pound packages & its just for the two of us.  I used 1 large red pepper instead of 1 red and 1 yellow, 3 cloves of garlic smashed with a tsp. kosher salt, a small organic zucchini, skin and all; and cut the other ingredients down around a 3rd.