Vegetable Turkey Meatloaf

This ‘aint your mother’s meatloaf. First of all, there are so many yummy things in here, you simply CANNOT go wrong serving this to yourself, family, or even guests. Dare I suggest you serve meatloaf to guests!? Shocker I know. But it’s pretty dang good. Really, it all comes down to the balsamic glaze. I stole this and modified it from Bobby Flay. Everything he makes doesn’t suck. Unless you are super picky and hate spice or vegetables. Then I guess you are out of luck. Sorry!

I like to serve this with cauliflower or sweet potato mash to curb the spiciness. It would also pair well with a single veggie side such as zucchini or broccoli.

Vegetable Turkey Meatloaf

Serves 6


Preheat the oven to 425 degrees.

Whisk the egg in a large bowl and add all diced veggies (I used a Ninja for a quick pulse). Add turkey, herbs, panko, cheese and ½ cup ketchup plus 2 tablespoons balsamic vinegar; mix until just combined.

Press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining ¼ cup ketchup, ¼ cup balsamic vinegar and ¼ teaspoon red pepper flakes in a small bowl; Pour the mixture over the entire loaf.

Bake for 1 to 1¼ hours. Let rest for 10 minutes before slicing.


1 small zucchini, finely diced

1 red or yellow or green bell pepper, finely diced (mix of the 3 is fine too!)

½ yellow onion, finely diced

5 cloves minced garlic

½ teaspoon red pepper flakes

Salt and freshly ground pepper

1 egg, lightly beaten

1 tablespoon finely chopped fresh thyme

¼ cup chopped fresh parsley

1 lb ground turkey

1 cup panko

½ cup freshly grated Parmesan cheese

¾ cup organic ketchup

¼ cup plus 2 tablespoons balsamic vinegar

¼ teaspoon red pepper flakes

EntréeSara Nelson