While I love roasted vegetables, "roasted vegetable meatloaf" was not on my radar... until someone on one of my forums recommended this dish. I would never have tried this dish (despite the 300+ positive reviews) had it not been for her recommendation- and I would have never found my favorite turkey meatloaf. Yes, it was just that good! Don't get me wrong- when it comes to a beef meatloaf, this is still our reigning favorite. But, this one was delicious- like out of the world, I never expected this to be so darn good, delicious.
Bobby Flay's original version uses a mixture of ground chuck, veal, and pork ("meatloaf mix"), but I decided to go with ground turkey- yes it's more lean and not as flavorful, but I was told that the meatloaf would still be incredibly moist due to the roasted vegetables within. Let me tell you- it didn't sacrifice flavor or tenderness at all.
I also love that there are vegetables within this meatloaf (or for you parents, what an easy way to "sneak" in veggies), and the balsamic glaze- oh, the super delicious balsamic glaze!- you are in for a scrumptious treat!
Some notes I learned:
- Use a Silpat or parchment paper- Balsamic is really sticky, and it leaves for an extremely sticky (and messy) if it gets onto your pan. Make sure to cover your pan well with parchment paper (don't use foil, trust me). If you've got a Silpat, use that instead of parchment paper
- The meatloaf is rather flat- This meatloaf shape isn't your traditional hunk of meat- it is pretty narrow height-wise (look at above picture)
|See how flat I am?|
- 3 Tbsp olive oil
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow pepper, finely diced
- 1 yellow onion, finely diced
- Salt & freshly ground black pepper
- 5 clove of garlic, minced
- 1/4 tsp red pepper flakes
- 2 large eggs, lightly beaten
- 1 Tbsp finely chopped thyme leaves (I used 1-1/2 tsp dried thyme)
- 1/4 cup chopped parsley (I used 2 Tbsp dried parsley)
- 1.75-2# ground turkey (we use 93% lean ground turkey)
- 1 cup Japanese panko breadcrumbs
- 1/2 cup freshly grated Romano cheese
- 1-1/2 cups ketchup, divided
- 1 cup + 2 Tbsp balsamic vinegar
- Preheat oven to 325 degrees F.
- Heat the oil in a large saute pan over medium/medium-low heat. Add the zucchini, peppers, onion, and salt and pepper to taste, and cook until almost soft, 30 minutes.
- Stir in the garlic and red pepper flakes and cook for 30 seconds. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl.
- Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 Tbsp of the balsamic vinegar, and the vegetables; Mix until just combined.
- Mold the meatloaf on a baking sheet lined with Silpat or parchment paper (see notes above).
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1-1/2 hours.
- Remove from the oven and let rest 10 minutes before slicing.
Source: Adapted from Bobby Flay