There is a bit of prep but it makes about 8 generous servings and the leftovers freeze extremely well!
2 pounds of lean ground turkey
2 tbsp extra virgin olive oil
1 large or 2 medium zucchinis diced into small pieces
1 cup panko (I used whole wheat panko)
1/4 cup plus 2 tbsps aged balsamic vinegar
5 smashed garlic cloves
1-2 chopped shallots (optional)
Cooking spray (I used coconut from Trader Joe's)
Salt to taste
1/2 teaspoon red pepper flakes
1 large egg lightly beaten
1/2 cup grated parmesan cheese
1/2 cup of fresh chopped parsley or 2 tablespoons of dry
3/4 cup ketchup divided into 1/2 cup and 1/4 cup (I used Annie's brand)
Preheat over to 425 degrees.
Heat the olive oil in a large skillet. Saute garlic for a minute till it becomes aromatic, add shallots if using, cook another minute. Add chopped zucchini and continue to cook for another 5 minutes. Add salt and 1/4 teaspoon of red pepper flakes.
Set aside to cool (though I never have enough time for this step).
In the meantime, in a large bowl, whisk egg, add parsley.
Add turkey, panko, cheese, 1/2 cup ketchup, 2 tablespoons of balsamic vinegar and cooled zucchini mixture. Mix until combined, best done by hand. Don't over mix.
Spray a 9 x 5 inches loaf pan with cooking spray. Press turkey mixture into it.
In a small bowl, prepare your graze by combining 1/4 cup ketchup, 1/4 cup balsamic, 1/4 teaspoon of red pepper flakes. Brush glaze over entire loaf.
Bake for about 1 hour. Internal temperature for well done is 165 F. Allow to rest for about 10 minutes before slicing. I served this with a side of sauteed kale.
For freezing, I wrapped individual slices in foil and froze. Defrost in fridge, use oven to reheat.