Balsamic Glazed Meatloaf

Why meatloaf? Well, MK is on a high protein diet so the more meat and veggies the better. I found this recipe from Bobby Flay and modified it for what was on sale and what we already had.

Ingredients
2 tablespoons extra-virgin olive oil
1/2 zucchini, finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced

1/2 yellow onion, 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 chicken
1 cup panko
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Directions

1. Preheat the oven to 425 degrees. 
2. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, onion, 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.
3. 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.
4. 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.

Tips for meatloaf

• Place loaf pan on a baking sheet covered in foil. Easy clean up if (or when) your glaze boils over!
• Use a meat thermometer! Ensure the internal temperature is 160 degrees before serving (I also accept 155 and then resting it). You do not anyone getting sick!
• Invest is a good glazing brush. I love mine!
• The original recipe used ground turkey, so that is a delicious option. Or there is always a good meatloaf mix: ground beef and ground pork.

Yum, meatloaf!

Adding the glaze.