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.