Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze

Tuscan Herb Turkey Meatloaf and Traditional Balsamic Vinegar Glaze

Ingredients

• FOR THE MEATLOAF
• 2 tablespoons Celia's Tuscan Herb EVOO
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 6 cloves garlic, minced or pressed through a garlic press
• 1/4 teaspoon red pepper flakes
• Salt and pepper
• 1 large egg, lightly beaten
• 1 1/2 pounds ground turkey
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated or shredded Romano or Parmesan cheese
• 1/2 cup ketchup
• 2 tablespoons Celia's Traditional Balsamic Vinegar
• FOR THE GLAZE
• 1/4 cup ketchup
• 1/4 cup Celia's Traditional Balsamic Vinegar
• 1/4 teaspoon red pepper flakes

Directions

1. Preheat the oven to 425 degrees F. Heat the tuscan herb EVOO in a large saute pan over high heat.
3. Add the zucchini, bell peppers, garlic and ¼ teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
5. Whisk the egg. In a large bowl add the egg to the turkey, panko, cheese, ½ cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
7. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf. (You may have some extra glaze left over so don’t worry if you can’t make the entire amount).
9. Bake for 1 to 1¼ hours. Plan for more time if you use turkey that is less than 90% lean – the extra moisture seems to take longer to cook.
11. Let rest for 10 minutes before slicing. Serve and enjoy!