I've always been a big fan of meatloaf (thanks to my momma) and I hate that it gets such a bad rap. I came across this turkey meatloaf recipe in our newspaper last year. Its been a huge hit with my hubby and friends. I think the addition of zucchini makes it so moist and the balsamic adds a nice tangy sweetness.
- 2 tablespoons of olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 2 teaspoons of minced garlic
- 1/2 teaspoon red pepper flakes
- salt and pepper
- 1 egg, lightly beaten
- 1 1/2 pounds ground turkey
- 1 cup panko
- 1/2 cup grated Parmesan cheese
- 1 cup ketchup
- 4 tablespoons balsamic vinegar
1. Preheat oven to 425 degrees. Heat olive oil in a large saute pan over medium-high heat. Add the zucchini, bell peppers, garlic, and red pepper flakes. Season with salt and pepper and cook until the vegetables are soft (about 6-8 minutes). Set aside to cool.
2. In a large bowl, combine egg, turkey, panko, cheese, 1/2 cup ketchup, 2 tablespoons balsamic, and cooled vegetables.
3. Gently press mixture into a 9x5 loaf pan. Whisk remaining ketchup and balsamic together and brush over the top of the meatloaf.
4. Bake for 1 hour to 1 hour and 25 minutes. Let set for 5 minutes before slicing.
P.S. Meatloaf is not that photogenic...or maybe I'm not that great of a photographer. Either way it tastes much better than these pictures look.