Vegetable Turkey Loaf with Balsamic Glaze
Gina APPROVED for all meal plans! 🙂
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
4 cloves garlic, smashed to a paste
1/2 teaspoon red pepper flakes
freshly ground pepper
1 large egg white, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
16 oz ground turkey
1/4 cup balsamic vinegar
Preheat the oven to 425 degrees.
In a pan over high heat sauté the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg white and fresh herbs in a large bowl. Add the turkey and 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 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.
SERVING SIZE: 4
Enjoy as your “Lean Protein” option for any of my plans 🙂