We’re talking meatloaf, today, folks! 

And no, not the 90s artist also known as Marvin Lee Aday.  Whilst typing this post, I tried to research where Marvin came up with his moniker, and couldn’t find anything believable.

And so, just as Justin Timberlake brought sexy back, it is safe to assume that Meatloaf was simply trying to bring meatloaf back. 

Although, in my research, I did learn way more about minced meat than I ever wanted to know.  I could tell you all about it, but I won’t do that.

Meatloaf gets a bad rap, and I’m not sure why.  This is not yo’ mama’s meatloaf.  This is not your cafeteria’s Salisbury steak.  I could give you one of those redundant, been-there-done-that meatloaf recipe, but I won’t do that.

Turkey and Vegetable Meatloaf with Balsamic Glaze

Adapted from this recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 green squash
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• ½ chopped onion
• 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 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

Directions

1. Preheat the oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
2. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
3. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Preppin’

The ‘loaf to be almost looks like “Funfetti” with the colors… no?

And,  because I was going all out comfort food style, I served it with its standards, green beans (How Sweet style!) and mashed. 

Much to my chagrin, washed and snipped green beans were buy one get one free.

GREEN BEANS FOR ALL! 

I’ve never turned down anything that’s free, washed, and snipped. 

I could insert a “that’s what she said” joke here, but I won’t do that.

Does this dish not scream “cozy, fall dinner”?!

I tweaked the recipe a bit from the original, but you can just throw whatever veggies y
ou have on hand in there!

I’ve made this before, and it’s always been a crowd-pleaser!

If you’ve been hatin’ on the ‘loaf, I urge you to try this one.  It’ll change your mind!

It’s so… meaty… so… loafy…

The red pepper gives it the slightest kick,

and while she’s not the most photogenic of meals,

she’s moist, juicy, and just plain delicious. 

I could make another “TWHS” joke… but I won’t do that!

I could do this all night long. 

But I won’t do that.