Tuesday, April 16, 2013

Vegetable Meatloaf

Vegetable Meatloaf

This recipe is quick and easy and the whole family will love it!

It will look burnt on top but that is the mixture of Balsamic Vinegar

 & Ketchup when cooked.

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, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup quick oats oatmeal
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar


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, quick oats oatmeal, 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.

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