Before I start this post, I just wanted to encourage any readers to scroll down this page and look to the right for a section titled “Follow Blog Via Email.” By clicking “Follow” and entering your email, it will simply email you when I make a post. This way you don’t have to keep checking back, and it’s completely anonymous so I don’t see your email or who you are. I hope that will be a little helpful with my sporadic posting schedule!
Now for the yummy stuff..
While I can’t say I’m a huge fan of Bobby Flay as a person, you can’t deny the guy knows how to cook. This meatloaf that he makes is so flavorful. Yes, it’s made from ground turkey instead of beef, but don’t let this discourage you! You don’t even taste the fat difference with all his added flavor. I would recommend to do all the chopping for this recipe before you start cooking so it keeps the process moving smoothly. I really think you will love this one, it’s worth the work!
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced (my note: If you’re on a budget sub one of these peppers or both for a green bell pepper- they are cheaper)
- 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
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.