TURKEY MEATLOAF

Recipe By Bobby Flay

Resident Gloria Coles Favorite

Instructions

Start by preheating the oven to 425°F.

Heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the diced zucchini, bell peppers, garlic paste, and about 1/4 teaspoon of red pepper flakes.

Season with salt and ground black pepper and cook until the vegetables are almost soft but not browned, for about 5 minutes.

Once the vegetables are cooked, remove them from heat and set them aside to cool.

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

Grease the loaf pan with some melted butter or vegetable oil. Place the meatloaf mixture in the loaf pan and gently press until formed. Whisk about 1/4 cup ketchup or more(as an option), 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl, and brush the mixture over the entire loaf.

Place the loaf pan in the preheated oven. Bake for 1 to 1 1/4 hours until the top is browned and the internal temperature 160°F. Let rest for 10 minutes before serving.