Meatloaf with Balsamic glaze

Sweet, spicy and packed with chopped vegetables

Ingredients:

2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera

1/4 cup plus 2 Tablespoons Traditional Balsamic Vinegar from Olive Oil Etcetera

1 small zucchini, finely diced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

5 garlic cloves, smashed to paste with coarse salt

1/2 tsp red pepper flakes

kosher salt and ground pepper

1 large egg, lightly beaten

1 Tablespoon finely chopped thyme

1/4 cup chopped fresh parsley

1 1/2 pounds lean turkey

1 cup panko

1/2 cup freshly grated parmesan or romano cheese

3/4 cup ketchup

Directions:

Preheat oven to 425F.

Heat oil in large saute pan over high heat. Add zucchini, bell peppers, garlic paste and 1/4 tsp red pepper flakes. Season with salt and pepper. Cook vegetables until almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add turkey, panko, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and cooled vegetables. Mix until combined.

Press mixture into 9x5 inch loaf pan. Whisk remaining 1/4 cup ketchup, 1/4 cup balsamic and 1/4 tsp red pepper flakes in a small bowl. Brush on top of meatloaf and bake 1 - 1 1/4 hours; let rest 10 minutes before serving.

*Recipe adapted from Food network magazine feb/mar 2009