Vegetable Meatloaf with Balsamic Glaze

• 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, smashed to a paste with coarse salt
• 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 panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

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.
4. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes.
5. Set aside to cool.
6. Whisk the egg and fresh herbs in a large bowl.
7. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
8. Gently press the mixture into a 9-by-5-inch loaf pan.
9. 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.
10. Bake for 1 to 1 1/4 hours.
11. Let rest for 10 minutes before slicing.
12. Per serving: Calories 270; Fat 14 g (Sat.
13. 4.2 g; Mono.
14. 6.3 g; Poly.
15. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
16. Photograph by Con Poulos

extravirgin olive oil, zucchini, red bell pepper, yellow bell pepper, garlic, red pepper, kosher salt, egg, thyme, parsley, ground turkey, coarse japanese breadcrumbs, freshly grated romano, ketchup, balsamic vinegar

Taken from www.foodnetwork.com/recipes/bobby-flay/vegetable-meatloaf-with-balsamic-glaze-recipe.html (may not work)