While browsing my favorite website for cooking inspiration, foodnetwork.com, I came across a to-die-for recipe for turkey meatloaf by the grill master himself, Bobby Flay. It is made with turkey and loaded with delicious veggies plus a splash of balsamic vinegar, so it is not only healthy, but a delightful variation of an all-American classic. I had some Ponte Aged Balsamic Vinegar at my house and decided, well, let’s give this a whirl!
Adapted from Vegetable Meatloaf with Balsamic Glaze by Bobby Flay
2 Tbsp. 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, smashed to a paste with coarse salt
½ tsp. red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1Tbsp. finely chopped fresh thyme
¼ cup chopped fresh parsley
1 ½ pounds ground turkey (90% lean)
1 cup panko (Coarse Japanese breadcrumbs)
½ cup freshly grated Romano or Parmesan cheese
¾ cup ketchup
½ cup plus 2 Tbsp. Ponte Aged Balsamic Vinegar
Preheat oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste and ¼ tsp. red pepper flakes. Season with salt and pepper to taste and cook mixture until the veggies 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, ½ cup ketchup, 2 Tbsp. balsamic vinegar and the cooled vegetables to the egg mixture; mix until just combined.
Gently press the mixture into a 9-by-5-inch lead pan. Whisk the remaining ¼ cup ketchup, ½ cup balsamic vinegar and ¼ tsp. red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 ¼ hours. Let rest for 10 minutes before slicing. Serve with a fruity, bold red wine, such as Ponte 2010 Super T.
Try Ponte’s Aged Balsamic Vinegar today by stopping by the Tasting Room or in our Online Store. Members receive 30% off the Aged Balsamic and guests receive 10% off through the end of August! Super T is also 30% off this month for Wine Club Members.
–What is your favorite way to use balsamic vinegar?