THE
WIFESMITH

Veggie Meatloaf

This veggie meatloaf recipe was another great find from my regular online browsing for healthy but good recipes. Its pretty lean because it uses turkey and it’s packed with zucchini and peppers. The red and yellow peppers give it the most beautiful color. I’m tellin’ ya, you’ll feel led to take a picture. And Oh Lordy, the balsamic glaze is divine. It’s rich and sweet and simply freaking delicious really.  Nothing better than a relatively guilt-free meal that also makes you want seconds and even thirds. Come on, Ladies and Gents, try it! Also, recipe courtesy of Bobby Flay and The Food Network. Bobby Flay…love him!

Veggie Meatloaf with Balsamic Glaze

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

Directions

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.

A question arose from this recipe. Someone please tell me what the difference is between “finely diced” and “minced”. Is diced, finely diced, and minced the medium, small, and extra small of the dicing world?

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