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Meatloaf with Balsamic glaze

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Sweet, spicy and packed with chopped vegetables
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1/4 cup plus 2 Tablespoons Traditional Balsamic Vinegar from Olive Oil Etcetera
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 garlic cloves, smashed to paste with coarse salt
1/2 tsp red pepper flakes
kosher salt and ground pepper
1 large egg, lightly beaten
1 Tablespoon finely chopped thyme
1/4 cup chopped fresh parsley
1 1/2 pounds lean turkey
1 cup panko
1/2 cup freshly grated parmesan or romano cheese
3/4 cup ketchup
Preheat oven to 425F.
Heat oil in large saute pan over high heat. Add zucchini, bell peppers, garlic paste and 1/4 tsp red pepper flakes. Season with salt and pepper. Cook vegetables until almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add turkey, panko, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and cooled vegetables. Mix until combined.
Press mixture into 9x5 inch loaf pan. Whisk remaining 1/4 cup ketchup, 1/4 cup balsamic and 1/4 tsp red pepper flakes in a small bowl. Brush on top of meatloaf and bake 1 - 1 1/4 hours; let rest 10 minutes before serving.
*Recipe adapted from Food network magazine feb/mar 2009