My Top Picks

Turkey Meatloaf with Tuscan Herb Olive Oil & Balsamic Glaze

Source: The Olive Cellar, Northland Ave., Appleton

Great flavor and nice change from traditional meatloaf. Healthier too!

Ingredients

  • 2 Tbls. Tuscan herb extra virgin olive oil (plain olive oil works too)
  • 1 small zucchini, finely diced or shredded
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 6 cloves garlic, minced
  • 1/4 t. red pepper flakes
  • salt and pepper, to taste
  • 1 large egg, lightly beaten
  • 1-1/2 lbs. ground turkey
  • 1 c. panko (coarse Japanese breadcrumbs)
  • 1/2 c. freshly grated or shredded Romano or Parmesan cheese
  • 1/2 c. ketchup
  • 2 Tbls. good balsamic vinegar (I use 25 year old)

Balsamic Glaze

  • 1/4 c. ketchup
  • 1/4 c. good balsamic vinegar (I use 25 year old)
  • 1/4 t. red pepper flakes

Instructions

Heat the oil in a large sauté pan over high heat.

Add the zucchini, bell peppers, garlic and ¼ teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

In a large bowl whisk the egg and add ground turkey, panko, cheese, ½ 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. You can make ahead and refrigerate until ready to bake.

Balsamic Glaze: Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf.

Bake for at 375 degrees. Meat thermometer should reach 170 degrees.

Let rest for 10 minutes before slicing.