Dinner

Turkey Vegetable Balsamic Meatloaf is for Dinner.

Turkey Vegetable Balsamic Meatloaf takes 30 minutes to prepare.

Turkey Vegetable Balsamic Meatloaf takes 60 minutes to cook.

Turkey Vegetable Balsamic Meatloaf makes 8 servings.

The ingredients for Turkey Vegetable Balsamic Meatloaf are:

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 or 1 tsp dried
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (99% 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

Here is how you make Turkey Vegetable Balsamic Meatloaf:

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. Number of Servings: 8Recipe submitted by SparkPeople user LSMITHSON.

The nutritional information for Turkey Vegetable Balsamic Meatloaf is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 242.9

• Total Fat: 7.8 g
• Cholesterol: 65.3 mg
• Sodium: 430.8 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 1.7 g
• Protein: 25.2 g