Thursday, July 28, 2011

Turkey-Vegetable Meatloaf with Balsamic Glaze

I can't believe I'm actually back blogging again!  The past few weeks have been the most jam-packed weeks...filled with baseball practices, baseball games, out-of-town baseball tournaments, oh, and a lovely week-long trip to San Diego to top it off!  It's all been great, don't get me wrong, but oh how happy I am to be HOME!  I love the feeling of my bed the first night coming home from a long trip, it's so comforting.
Anyway, now that we're home and back to reality, it means I'm back to cooking.  Here's a recipe that I've been making for quite a while and it's become one of our favorite meals.  If you're not sure about turkey meatloaf, you have to try this recipe!  All of the favorite is all of the garlic, make it one tasty meatloaf.  I was able to use my garden staples in the meatloaf: zucchinis, fresh thyme, and fresh parsley.  Nothing like fresh herbs! 

Vegetable Meatloaf with Balsamic Glaze {recipe slightly adapted from Bobby Flay}

INGREDIENTS: {serves 6-8}
  • 2 Tbsp. extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 4 cloves garlic, smashed to a paste with coarse salt
  • 1/2 tsp. red pepper flakes
  • salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 Tbsp. finely chopped fresh thyme {try to use fresh!}
  • 1/4 cup chopped fresh parsley
  • 1 1/2 lbs. ground turkey {90 percent lean}
  • 1 cup breadcrumbs
  • 1/2 cup freshly grated romano or parmesan cheese
  • 3/4 cup ketchup, divided
  • 1/4 cup plus 2 Tbsp. balsamic vinegar, divided
  Preheat oven to 425 degrees.  Heat the oil in a large saute pan over medium-high heat.  Add the zucchini, bell peppers, garlic paste, and 1/4 tsp. red pepper flakes.  Season with salt and pepper and cook until the vegetable are almost soft, about 5 minutes.  Set aside to cool.
Whisk the egg and fresh herbs in a large bowl.  Add the turkey, breadcrumbs, grated cheese, 1/2 cup ketchup, 2 Tbsp. 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 ketchup {sometimes I add a little more ketchup}, 1/4 cup balsamic vinegar, and 1/4 tsp. red pepper flakes in a small bowl; brush the mixture over the top.  Bake for 1 to 1-1/4 hours.  Let rest for 10 minutes before slicing.  

My new potato-peeler helper

just had to share some pictures of my green bean crop
{they got a little big while we were away for the week}

...and my zucchini/squash crop

1 comment:

  1. Hi! Just found your blog from Food Buzz (I'm in SLO too) and love this recipe and your pics :) Looking forward to reading more.



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