| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr 35 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 270 |
| Total Fat | 14 grams |
| Saturated Fat | 4.2 grams |
| Cholesterol | 104 milligrams |
| Sodium | 451 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 1 grams |
| Protein | 20 grams |
Reviews
Just made this recipe this temperature is way too hot the “glaze” burnt, had to throw the whole thing out
May times, most requested . BEST EVER Love, Bobby Flay, my favorite Chef.
I’ve made numerous meatloaves as a personal chef over 12 years. A client asked me to make this particular recipe and, based on reviews, I could see how to fix the small issues with the method in this otherwise delicious meatloaf. 1. Omit the panko bread crumbs and use the two whole pounds of turkey you likely purchased. This will solve for the overly soft texture. 2. Bake at 375 for 45-50 minutes(I don’t understand the crazy high temp and long cooking time). This is more than adequate to cook your meatloaf through and your glaze won’t scorch. If you’re unsure it’s cooked through, poke a fork into the middle and touch it carefully to your bottom lip. If it’s truly hot to the touch it’s done. It will also visibly raise in the middle like a loaf of bread.
Very tasty. Omitted the turkey and increased the veal and pork to 1 lb each. This recipe makes 5 mini meatloaves (reduce cooking time to ~40 minutes) one gigantic one…you could easily scale it down. Also…might have been my meat choices, but there was a lot of grease that cooked out of this…I just let the loaves drain on a wire rack after resting them for 10 minutes. I would probably choose a leaner grind next time.
Delicious!! Will be making this often the only thing I added was brown sugar to the topping.
Everyone loved it. Will be making this often. Thank you Bobby. ❣️
This meatloaf is DELICIOUS! I made a little mistake, though…. I didn’t watch it & the balsamic topping burned a little. Next time I will check it at 60 minutes. I also probably won’t put the pepper flakes in the topping. I am a spice wimp & it was just a tad too much for me. But even with those issues, I LOVED this!!! Just so good & I love that it has so many vegetables in it & is so YUMMY! It is easy to make & I will make it again & again!
Excellent!
The 20 minute prep is absolutely false, however, this meatloaf is fantastic. I have made it many times and it is delicious. Highly recommend and don’t adjust the ingredients.
I made this again yesterday and used Italian squash in place of peppers, only because that’s what I had. I used a box grater instead of chopping. Big time saver and it worked just fine.
Delicious every time!