When I was younger, I don’t remember enjoying meatloaf that much. It never really sounded all that appealing as I wasn’t much of a beef or ground turkey eater. It wasn’t until about a year ago that I started to bring back meatloaf into my Sunday meals and began testing out some different recipes. Why is meatloaf so great??
You can pretty much mix any combination of ingredients together and it’ll turn out.
Good for anyone who is busy - Such a little amount of work. Throw it all together and bake!
Wonderful change-up from the norm.
Comfort food that can be made HEALTHY.
My sister told me about a recipe she uses off of Food Network - Bobby Flay’s Vegetable Meatloaf with a Balsamic Glaze. This is where my inspiration came from. His recipe and method are slightly different than the one I have listed below but not too far off. I can assure you, this meatloaf will be the best one you’ve ever had. The amount of prep is low and it’s SUPER easy to put together. Serve this with some garlic roasted potatoes and steamed veggies and you have yourself a MEAL. Recipe is listed below!
Turkey & Veggie Balsamic Meatloaf
2 lbs ground turkey
1 zucchini, chopped into a fine dice
½ red pepper, chopped into a fine dice
1 Tablespoon minced garlic
1 cup gluten-free oats (Quick oats usually work best)
1 teaspoon dried thyme
½ teaspoon salt
2 large eggs
½ cup ketchup
2 Tablespoons balsamic vinegar
¼ cup ketchup
1 Tablespoon balsamic vinegar
Preheat oven to 425 degrees and grease a 9x5 baking dish.
Place ground turkey, diced zucchini and pepper, minced garlic, oats, thyme and salt in a large mixing bowl. Mix together until combined.
In another small bowl, whisk together eggs, ketchup, and vinegar and add to turkey mixture. Stir together until turkey and ketchup mixture are evenly mixed together. (I always use my hands as it works the best!)
Press mixture into your greased pan and bake for 60 minutes.
In a small bowl, stir together your ¼ cup ketchup and 1 Tablespoon of balsamic vinegar.
After 60 minutes has passed, take out meatloaf and coat top of meatloaf with ketchup and vinegar mixture.
Place back into oven for an additional 20 minutes. Let rest at least 15 minutes before slicing - makes about 8 servings.