I love my mom’s meatloaf. It’s right up there with her fried cabbage, her sauce and meatballs, and her stew. Who doesn’t love meatloaf, really? It’s a classic comfort food. I was in the mood for something comforting tonight, but I also wanted to try something new. I found this Bobby Flay recipe for a vegetable meatloaf with a balsamic glaze and decided to I’ve it a try. It was really delicious. It was moist and the vegetables added great flavor. My only issue was that the balsamic glaze burned a little on the edges. Next time, I may cook the meatloaf, add the glaze, and put it back in the oven just for a little. I think this recipe would be a great way to get kids to eat their veggies too. I mean, you can sneak all of this into the meatloaf without them even realizing it:
Start with those secret veggies…
- Preheat your oven to 425º.
- Finely dice 1 zucchini, 1 red pepper, 1 yellow pepper, and 5 cloves of garlic.
- Heat some EVOO in a skillet over medium-high heat.
- Add the veggies.
- Season with s&p and stir.
- Cook until tender, stirring every now and then.
- While the veggies cook, mince up some fresh thyme and parsley.
- Once the veggies are finished, remove from the heat and let cool.
Now you’re ready to make the loaf…
- Add the fresh herbs to the bottom of a large bowl.
- Crack an egg into the bowl.
- Whisk to combine.
- Add 1 package of ground turkey.
- Add 1 cup of panko.
- Add 1/2 cup of grated parmesan cheese.
- Add 1/2 cup ketchup.
- Add 2 tablespoons balsamic vinegar.
- Add the sautéed veggies.
- Mix to combine everything. Do not over mix. (Make sure you remove any rings before mixing! Cleaning raw turkey off of them is NO fun!)
- Press the mixture into a loaf pan.
Last, make the glaze…
- Add 1/4 cup ketchup to a bowl.
- Add 1/4 cup balsamic vinegar.
- Add 1/4 teaspoon of crushed red pepper flake.
- Whisk to combine.
- Spread on top of the meatloaf.
Bake for about 1 hour and 20 minutes. Let cool for about 10 minutes before cutting and serving.
Make sure you give yourself plenty of time to make this dinner. It is a bit time consuming, but well worth it in the end! I served with a side of baked parmesan zucchini. Recipe to come tomorrow for that! Enjoy!!