Turkey Vegetable Meatloaf with Balsamic Glaze

This isn't just any homemade meatloaf. This turkey balsamic meatloaf with vegetables recipe is juicy and moist, featuring bell peppers, zucchini and Parmesan. It's topped with a balsamic vinegar and ketchup glaze that caramelizes as it cooks for a ton of extra flavour.

2 Tbsp. 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 sea salt
½ tsp. red pepper flakes, divided
sea salt
black pepper, freshly ground
1 large egg, lightly beaten
1 Tbsp. fresh thyme, finely chopped
¼ cup fresh parsley, chopped
1½ lbs ground turkey (90% lean)
1 cup panko (coarse Japanese breadcrumbs)
½ cup Romano or Parmesan cheese, freshly grated
¾ cup ketchup
¼ cup + 2 Tbsp. balsamic vinegar

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7). 

Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste and ¼ tsp. 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, ½ cup ketchup, 2 Tbsp. balsamic vinegar and the cooled vegetables; mix until just combined. 

Gently press the mixture into a 9x5" loaf pan. Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ tsp. red pepper flakes in a small bowl; brush the mixture over the entire loaf. 

Bake for 1-1¼ hours. Let rest for 10 minutes before slicing. 

Makes 8 servings.