Balsalmic Glazed Turkey Vegetable Meatloaf
This is my take on meatloaf: More vegetables and fewer processed, sugary ingredients. It's super satisfying, moist and full of delicious flavors and textures. This makes 10+ servings, so it's great for a crowd, freezing for leftovers later or just cut the recipe in 1/2 if you don't want to make as much!
Prep Time: 00:30
Cook Time: 01:00
1 - tbsp coconut oil
1 - large 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 (or you can simply buy garlic paste in a jar)
1/2 - teaspoon red pepper flakes
- kosher salt and freshly ground pepper
2 - large eggs, lightly beaten
2 - tbsp finely chopped fresh thyme
1/2 - cup chopped fresh parsley
93 - pounds ground turkey (% lean)
2 - cups old fashioned rolled oats ground to crumb consistency in a food processor or blender
1 - cup freshly grated parmesan cheese
3/4 - cup tomato sauce mixture (recipe below)
2 - cup plus tablespoons balsamic vinegar
tomato sauce mixture:
1 - can tomato paste
2 - t white vinegar
2 - tsp molasses
1/4 - tsp allspice
1 - cup water
1 tsp salt
1Preheat the oven to 425 degrees.
2Heat coconut oil in a large pan over high heat. Add zucchini, bell peppers, garlic paste, 1/4 teaspoon red pepper flakes and salt and pepper to taste. Sauté this vegetable mixture for about 5 minutes or until the veggies are soft, then set aside.
3Mix together the egg, thyme and parsley in a large bowl.
4Add ground turkey, ground oats, grated cheese, 1/2 cup tomato sauce mixture, 2 tablespoons balsamic vinegar and sautéd vegetable mixture; mix all of these ingredients until just combined.
5Press the turkey mixture into two 9x5 loaf pans.
6Mix together the remaining tomato sauce mixture, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes. Divide the mixture between the two loaves and spread evenly over the top of each loaf.
7Bake for 1 to 1 1/4 hours. Internal temperature should reach 165Let rest for 10 minutes before slicing.
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