Mohamed Shili This delicious vegetable turkey meatloaf, inspired by Bobby Flay, is a quick and nutritious dinner perfect for busy weeknights. Packed with colorful veggies, lean turkey, and a tangy balsamic glaze, it’s hearty yet healthy. Plus, it’s flexible—you can use your favorite vegetables or breadcrumbs you have on hand for a simple, satisfying meal!
Recipe Ingredients :
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 pounds ground turkey (90 percent lean)
- 1 cup panko (coarse Japanese breadcrumbs)
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
How To Make Vegetable Meatloaf?
- Preheat oven and prepare vegetables: Preheat the oven to 425°F / 220°C. Heat the olive oil in a large sauté pan over high heat. Add zucchini, bell peppers, garlic paste, and red pepper flakes; season with salt and pepper. Cook for 5 minutes, or until the vegetables are soft. Allow to cool.
- Mix meatloaf ingredients: In a large bowl, whisk together the egg, thyme, and parsley. Add the ground turkey, panko, grated cheese, ½ cup (120 ml) ketchup, 2 tbsp (30 ml) balsamic vinegar, and the cooled vegetables. Mix until just combined.
- Shape and glaze the meatloaf: Lightly press the mixture into a 9 x 5-inch (23 x 13 cm) loaf pan. In a small bowl, whisk together the remaining ¼ cup (60 ml) ketchup, ¼ cup (45 ml) balsamic vinegar, and ¼ tsp red pepper flakes. Brush the glaze over the top of the loaf.
- Bake and rest: Bake in the oven for 1 to 1 ¼ hours, or until the internal temperature reaches 165°F / 75°C. Allow the meatloaf to rest for 10 minutes before slicing.
Recipe Tips :
- Don’t skip cooling the vegetables: Let the sautéed vegetables cool before mixing them with the turkey to avoid cooking the egg or making the meatloaf mixture too loose.
- Mix gently: Overmixing the ingredients can make the meatloaf dense. Combine everything just until it holds together for a tender texture.
- Pack the loaf lightly: Press the meatloaf mixture into the pan gently. Packing it too tightly will result in a heavy, dry loaf.
- Use a thermometer: For perfectly cooked meatloaf, check the internal temperature with a food thermometer. It should read 165°F / 75°C.
- Let it rest: After baking, let the meatloaf rest for 10 minutes. This allows the juices to redistribute, making it moist and easier to slice.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover vegetable turkey meatloaf cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the meatloaf to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1–2 minutes, checking frequently to avoid drying it out.
Nutrition Facts
Serving Size: 1 slice (1/8 of the loaf)
- Calories: 240 kcal
- Total Fat: 12.9 g
- Saturated Fat: 2.51 g
- Cholesterol: 86.12 mg
- Sodium: 71.19 mg
- Potassium: 296.31 mg
- Total Carbohydrate: 6.47 g
- Dietary Fiber: 0.56 g
- Sugars: 1.31 g
- Protein: 17.3 g
Check out More Recipes:
Bobby Flay Vegetable Meatloaf
Description
This delicious vegetable turkey meatloaf, inspired by Bobby Flay, is a quick and nutritious dinner perfect for busy weeknights. Packed with colorful veggies, lean turkey, and a tangy balsamic glaze, it’s hearty yet healthy. Plus, it’s flexible—you can use your favorite vegetables or breadcrumbs you have on hand for a simple, satisfying meal!
Ingredients
Instructions
- Preheat oven and prepare vegetables: Preheat the oven to 425°F / 220°C. Heat the olive oil in a large sauté pan over high heat. Add zucchini, bell peppers, garlic paste, and red pepper flakes; season with salt and pepper. Cook for 5 minutes, or until the vegetables are soft. Allow to cool.
- Mix meatloaf ingredients: In a large bowl, whisk together the egg, thyme, and parsley. Add the ground turkey, panko, grated cheese, ½ cup (120 ml) ketchup, 2 tbsp (30 ml) balsamic vinegar, and the cooled vegetables. Mix until just combined.
- Shape and glaze the meatloaf: Lightly press the mixture into a 9 x 5-inch (23 x 13 cm) loaf pan. In a small bowl, whisk together the remaining ¼ cup (60 ml) ketchup, ¼ cup (45 ml) balsamic vinegar, and ¼ tsp red pepper flakes. Brush the glaze over the top of the loaf.
- Bake and rest: Bake in the oven for 1 to 1 ¼ hours, or until the internal temperature reaches 165°F / 75°C. Allow the meatloaf to rest for 10 minutes before slicing.
Notes
- Don’t skip cooling the vegetables: Let the sautéed vegetables cool before mixing them with the turkey to avoid cooking the egg or making the meatloaf mixture too loose.
- Mix gently: Overmixing the ingredients can make the meatloaf dense. Combine everything just until it holds together for a tender texture.
- Pack the loaf lightly: Press the meatloaf mixture into the pan gently. Packing it too tightly will result in a heavy, dry loaf.
- Use a thermometer: For perfectly cooked meatloaf, check the internal temperature with a food thermometer. It should read 165°F / 75°C.
- Let it rest: After baking, let the meatloaf rest for 10 minutes. This allows the juices to redistribute, making it moist and easier to slice.
Bobby Flay Vegetable Meatloaf