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!

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Servings: 10

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

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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