Bobby Flay's Vegetable Meatloaf With Balsamic Glaze

My mom bought me a subscription to the new Food Network Magazine for Christmas, and I absolutely love it! It’s full of hundreds of recipes, including many focused on quick weeknight dinners. Tonight’s meal wasn’t part of that bunch, but it was part of the “Comfort Food Made Light” list that I wanted to try. Here’s the recipe:

• 2 tbs. EVOO
• 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 tsp. red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tbs. finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 lbs. ground turkey (90% lean)
• 1 cup panko (coarse Japanese bread crumbs) – I just used regular bread crumbs instead
• 1/2 cup freshly grated romano or parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tbs. balsamic vinegar

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 tsp. red pepper flakes. Season with salt and pepper and cook until vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tbs. balsamic vinegar, and the cooled vegetables; mix until just combined.

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 tsp. red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest 10 minutes before slicing. Serves 8.

This recipe has only 270 calories and 14 grams of fat per serving – that’s 300 fewer calories and 65% less fat than a serving of restaurant-style meatloaf. It even has 20 grams of protein!

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