Time 2h5m Yield 8 servings Number Of Ingredients 15 Steps:
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables 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, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Time 1h55m Yield 6 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
Time 2h Yield 8 slices, 8 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 425°F. Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
Time 1h30m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray. Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil. Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes. Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
