Balsamic Glazed Turkey Meatloaf with Zucchini

In addition to helping me get more organized with my recipes, an unexpected benefit of the blog has been challenging me to try new recipes! This tasty turkey meatloaf was a big hit the first time I made in January of this year and I has become a frequent flyer in my cooking rotation. In fact, it has been requested by my older daughter several times.

There is a bit of prep but it makes about 8 generous servings and the leftovers freeze extremely well!

Ingredients:
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. 

Recipe adapted from Bobby Flays Vegetable Meatloaf