November 16, 2011

Turkey and Vegetable Meatloaf Muffins with Balsamic Glaze

It has been a long time since I have made meatloaf; in fact I am not sure if I can even recall making it in my adult life.  I am not sure how many of you are on Pintrest, but it has become my latest obsession.  Recently, there has been a consistent homage to the muffin pan and it is being utilized for foods that have nothing to do with the traditional muffin.  I love the idea because it creates individual portions that are perfect in size, but the best part is that each portion has the lightly crisped crust that is my favorite part of any baked dish.  Everybody gets the good piece!  Be on the lookout- more muffin recipes to come! 

Turkey and Vegetable Meatloaf Muffins with Balsamic Glaze
Adapted from Bobby Flay
Serves 6

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 small yellow onion, finely diced
¼ lb. cremini mushrooms, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
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
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat the oven to 350 degrees. Heat the oil in a large saut√© pan over high heat. Add the zucchini, bell pepper, mushroom, onion, 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.
Fill a muffin pan with 12 individual portions of the mixture. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 40 minutes or until the internal temperature reaches 160 degrees.  Let it rest for 5-10 minutes prior to serving.

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