Vegetable Meatloaf with Balsamic Glaze

Ingredients

• 0.3 cup balsamic vinegar 
• 1 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 5 cloves garlic with coarse salt smashed
• 0.8 cup catsup 
• 8 servings kosher salt and pepper freshly ground
• 1.5 pounds pd of ground turkey lean (90 percent )
• 2 tablespoons olive oil extra-virgin
• 1 cup panko bread crumbs (coarse Japanese breadcrumbs)
• 0.5 cup parmesan cheese freshly grated
• 1  bell pepper diced red finely
• 0.5 teaspoon pepper flakes red
• 1  bell pepper diced yellow finely
• 1 small zucchini diced finely

Equipment

• bowl
• frying pan
• oven
• whisk
• loaf pan

Directions

1. Preheat the oven to 425 degrees.
2. Heat the oil in a large saute pan over high heat.
3. 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.
4. Whisk the egg and fresh herbs in a large bowl.
5. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
6. Gently press the mixture into a 9-by-5-inch loaf pan.
7. 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.
8. Bake for 1 to 1 1/4 hours.
9. Let rest for 10 minutes before slicing.
10. Photograph by Con Poulos