Meatloaf with balsamic glaze

By jenkid

Ingredients

• 2 Tablespoons olive oil
• 1 small zucchini finely diced
• 1 red bell pepper finely diced
• 1 yellow bell pepper finely diced
• 1/2 onion 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
• 1 cup Panko breadcrumbs (coarse)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup barbeque sauce
• 1/4 cup plus 2 tablespoons balsamic vinegar

Details

Preparation time 20mins
Cooking time 100mins

Preparation

Step 1

Preheat oven to 425
Heat the oil in 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, breadcrumbs, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables, mix until just combined.

Gently press the mixture into a 8x8 baking dish.
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 entire loaf.
Bake for 1 1/4 hours. Let rest for 10 minutes before slicing.