food. veggie packed turkey meatloaf.

Nate and I love this modern twist to a classic dish. Note, there's a lot of chopping involved unless you have something like the Chop and Measure.

The photo is leftovers (yes, I've finally started finishing them). Since we don't have a microwave, I sliced up a few slices and pan fried them to heat them up. That will be another post - tough decisions had to be made!

Veggie Packed Turkey Meatloaf by Bobby Flay.

  • 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 

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.

Jen's Notes
Lots of chopping, but totally worth it. It's helpful if you have a meat thermometer on hand so you know when it's done.

Click here for the original recipe.

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