Balsamic Glazed Vegetable Turkey Meatloaf

My dad already dug into this meatloaf before I had the chance to take a blog worthy photo. However, it does not matter what this meatloaf looks like because it tastes amazing!
This is my go to healthy meatloaf for whenever I want comfort food without the guilt that can come along with it. Consisting of lean turkey instead of red meat and filled with nutritious vegetables, this turkey meatloaf is packed with flavor and comfort, without one ounce of guilt. 

The vegetables give the meatloaf a natural sweetness that will send you back for a second piece. My dad loves "real" meatloaf and even he went back for seconds. I paired this meatloaf with buttermilk whipped cauliflower mashed potatoes. You can get the recipe here:  There is no need to prepare a second side dish of vegetables because they are already incorporated into both the mashed potatoes and meatloaf. That's such a healthy and time saving bonus!

This is one of my favorite healthy comfort food meals and I'm sure if you prepare it for you and your friends or family, it will become one of your favorites as well. Enjoy!

Balsamic Glazed Vegetable Turkey Meatloaf:
(original recipe from:

2 tablespoons olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, minced
1 large egg
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (93% lean)
1 cup panko breadcrumbs
1/2 cup grated pecorino romano or parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

  1. Preheat the oven to 425°.
  2. Spray a loaf pan with non stick cooking spray.
  3. Heat the olive oil in a large skillet and add the zucchini, red pepper, yellow pepper and garlic.
  4. Saute the vegetables until soft, about 5 minutes. Season with salt and pepper.
  5. Set the vegetables aside to cool.
  6. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko breadcrumbs, cheese, 1/2 cup ketchup and 2 tablespoons of balsamic vinegar. Mix to combine.
  7. Add the cooled vegetables to the large bowl and mix to combine.
  8. Press the meatloaf mixture into the loaf pan.
  9. Combine 1/4 cup of ketchup with 1/4 cup of balsamic vinegar in a small bowl and brush over the top of the meatloaf.
  10. Bake for 1 hour, or until cooked through, and let rest for 10 minutes before slicing.

Yields 8 servings:
Calories per serving: 270 calories


Popular Posts