Recipe courtesy of Bobby Flay
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Vegetable Meatloaf with Balsamic Glaze
Total:
2 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 35 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
2 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 35 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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, panko, 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. 

Photograph by Con Poulos

Pairs well with Merlot

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