Bobby Flay Vegetable Meatloaf Recipe

This Bobby Flay Vegetable Meatloaf Recipe is a moist and flavor-packed recipe, which is made with lean ground turkey and colorful fresh vegetables. It’s a healthy twist on the classic, ready in about 1 hour and 45 minutes.

Bobby Flay Vegetable Meatloaf Ingredients

• 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 garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes, plus 1/4 teaspoon for glaze
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup (divided: 1/2 cup for loaf, 1/4 cup for glaze)
• 1/4 cup plus 2 tablespoons balsamic vinegar (divided: 2 tbsp for loaf, 1/4 cup for glaze)

How To Make Bobby Flay Vegetable Meatloaf

1. Sauté the aromatics: Preheat your oven to 425 degrees Fahrenheit. Heat the olive oil in a large saute pan over high heat. Add the finely diced zucchini, red and yellow bell peppers, garlic paste, and 1/2 teaspoon of red pepper flakes. Season generously with salt and pepper. Cook for approximately 5 minutes until the vegetables are nearly tender and liquid has evaporated. Remove from heat and set aside to cool completely.
2. Mix the base: In a large bowl, whisk together the beaten egg, fresh thyme, and parsley. Add the ground turkey, panko breadcrumbs, grated cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled sautéed vegetables.
3. Combine and shape: Mix gently with your hands or a fork until the ingredients are just combined. Do not overwork the meat. Gently press the turkey mixture into a 9-by-5-inch loaf pan, ensuring it is evenly distributed and compacted slightly so it holds its shape.
4. Make the spicy glaze: In a small bowl, whisk together the remaining 1/4 cup of ketchup, the remaining 1/4 cup of balsamic vinegar, and the remaining 1/4 teaspoon of red pepper flakes to create a tangy, spicy glaze.
5. Bake and serve: Brush the glaze mixture evenly over the entire surface of the meatloaf. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the top is golden brown. Let the meatloaf rest in the pan for 10 minutes before slicing and serving.

Recipe Tips

• Cool the vegetables: It is crucial to let the sautéed vegetables cool before adding them to the raw turkey and egg mixture. If they are hot, they will begin to cook the egg and turkey immediately, affecting the binding and texture.
• Why Panko? Panko breadcrumbs are lighter and airier than traditional breadcrumbs. They help keep the turkey meatloaf tender and prevent it from becoming dense, which is a common issue with low-fat meats.
• Turkey Lean-ness: Use 90% to 93% lean turkey. If you use 99% fat-free breast meat, the loaf will be very dry. The vegetables help add moisture, but a little fat is necessary for flavor.
• Checking for doneness: Poultry must be cooked thoroughly. Use a meat thermometer to ensure the center hits 165°F. If the glaze starts to burn before the center is done, tent the pan loosely with foil.

What To Serve With Bobby Flay Vegetable Meatloaf

This lighter meatloaf pairs well with vibrant, fresh sides.

• Roasted Sweet Potatoes: The sweetness complements the balsamic glaze.
• Sautéed Kale or Spinach: Garlic greens add nutrition and color.
• Cauliflower Mash: A lighter alternative to mashed potatoes.
• Quinoa Salad: For a protein-packed meal.

How To Store Bobby Flay Vegetable Meatloaf Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3-4 days. It makes excellent sandwiches (cold or hot).
• Freeze: Wrap the cooled loaf (whole or sliced) in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
• Reheat: Reheat slices in the microwave, or wrap in foil and heat in a 350°F oven until warmed through.

Bobby Flay Vegetable Meatloaf Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrates: 18g
• Dietary Fiber: 2g
• Sugar: 8g
• Protein: 32g

Nutrition information is estimated per slice based on 6 servings.

FAQs

Try More Recipes:

• Bobby Flay Gumbo Recipe
• Bobby Flay Eggplant Al Forno Recipe
• Bobby Flay Strata Recipe