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(adapted from Bobby Flay’s Vegetable Meatloaf with Balsamic Glaze)
I love this meatloaf – packed full of veggies and made with lean turkey. The balsamic gives it a more mature flavor, to the classic ketchup topping. Love the heat of the red pepper flakes too!
I’m doing the best I can to incorporate my son, into our daily meals. Hoping that he grows up with an open mind to food, and not too picky. This recipe is great for adults and kids – by just baking it in muffin tins, rather than a loaf pan. Make a few adjustments, and voila! everyone is happy. This also drastically reduces the cook time, making it a weeknight meal option.
Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 small bell pepper (any color), finely diced
1 small carrot, finely diced
1/2 of an onion, finely diced
5 cloves garlic, smashed to a paste with coarse salt
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tsp dried thyme
1 tbsp dried parsley (fresh at 1/4 cup)
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the veggies. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and 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.
Roll the mixture into balls and place in 12-cup muffin pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and red pepper flakes in a small bowl; brush the mixture over 9 of the muffins. Top the other 3 muffins with ketchup only. Bake for 20-25 minutes. Let rest for 10 minutes before serving.
Yield: 3 toddler servings! and 4 adult servings! Everyone is eating healthy and happy for a few days.
Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
http://m.foodnetwork.com/recipes/312343
thekitchenandthecave 