Turkey and Vegetable Meatloaf with Glaze

Ingredients:

• 680 g of ground turkey (10% fat)
• 1/2 tbsp. grated Romano or Parmesan cheese
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/4 cup plus 2 tablespoons balsamic vinegar
• 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 of garlic, crushed with coarse salt to a paste
• 1/2 tsp red pepper flakes
• Coarse salt and freshly ground pepper
• 1 lightly beaten egg category CO
• 1 tbsp finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 3/4 cup ketchup

Preparation:

1. Heat olive oil in a large skillet over high heat. Add zucchini, bell pepper, garlic paste, and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until softened, about 5 minutes. Let cool.
   
   In a large bowl, whisk together the egg, fresh thyme, and parsley. Add the ground turkey. panko breadcrumbs, grated Parmesan cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and cooled vegetables. Mix well.
2. Preheat oven to 425°F (220°C). Pour the mixture into a 9 x 5-inch (23 x 13 cm) loaf pan and press gently. In a small bowl, whisk together the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes. Brush the mixture over the surface of the meatloaf. Bake for 1 hour to 1 hour 15 minutes. Let rest for 10 minutes before slicing.