INGREDIENTS FOR THE MEATLOAF

  • 2 tablespoons
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 6 cloves garlic, minced or pressed through a garlic press
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • 1 large egg, lightly beaten
  • 1 1/2 pounds ground turkey
  • 1 cup panko (coarse Japanese breadcrumbs)
  • 1/2 cup freshly grated or shredded Romano or Parmesan cheese
  • 1/2 cup ketchup
  • 2 tablespoons King’s Tuscan Herb EVOO

 

FOR THE GLAZE

DIRECTIONS

Preheat the oven to 425 degrees F.  Heat the oil in a large saute 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.

Whisk the egg.  In a large bowl add the egg to the 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. 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. (You may have some extra glaze left over so don’t worry if you can’t make the entire amount).

Bake for 1 to 1¼ hours. Plan for more time if you use turkey that is less than 90% lean – the extra moisture seems to take longer to cook. Let rest for 10 minutes before slicing.  Serve and enjoy!

 

MAKES ONE 9” x 5” LOAF