I’ll just say from the get go that this is definitely not the typical meatloaf some of us grew up eating. I know you know what I’m talking about….dry, tasteless and drowning in Heinz 57. This is a moist, tender and, dare I say, more grown-up version of the original. Although it is a bit time-consuming to put together, the end result will make it worth your time. This is real food done the right way. You won’t be opening up any onion soup mix packets nor squeezing a ketchup bottle.
That being said, you are free to color outside of the lines if you want to here. If you wanna use all beef, do it! If you wanna use carrots, go for it! Add some crispy bacon and your favorite cheese if it makes you happy. I’m a firm believer in having fun in the kitchen. Experimenting and tasting as you go are what build your skills and give you the confidence to push even further into the culinary world. So feel free to adapt this to meet your particular tastes. Enjoy!
- For the meatloaf:
- 3 T fat of choice (I used coconut oil)
- 5 garlic cloves, grated or finely chopped
- 2 c. (1 med.) onion, finely diced
- 1 jalapeno, seeded and ribs removed, finely diced (Optional)
- 1¼ c. (1 med.) zucchini, finely diced
- 1¼c. (1 med.) bell pepper, seeded and ribs removed, finely diced
- ¼ tsp. crushed red pepper flakes
- ½ tsp. dried thyme
- 2 eggs
- 1 c. almond flour (I used Honeyville)
- ¾ c. ketchup
- 2½ T balsamic vinegar
- 1 lb. ground beef
- 1 (20oz.) package ground turkey
- For the glaze:
- ¾ c. ketchup
- Scant ¼ c. balsamic vinegar
- Make the ketchup and set aside. (See note below)
- Make the balsamic glaze and set aside.
- Prep all the vegetables. (See note below)
- Add coconut oil to a saute pan set over medium to med-high heat.
- Saute onions, red pepper flakes, jalapeno (if using) and garlic until almost soft.
- Then add in the zucchini, bell pepper and dried thyme. Season generously with salt and pepper and saute until the mixture is soft but not mushy.
- Remove from heat and set aside to cool.
- Preheat oven to 425 degrees if you haven’t already done so.
- Lightly whisk the eggs together with a fork.
- In a large bowl, mix together the vegetable mixture with the eggs, flour, ketchup and balsamic vinegar.
- Add in the ground beef and turkey and mix together until combined. Season with salt. (See note below)
- Line a jelly roll pan with foil and add a baking rack over the top. Line the baking rack with parchment and make some slits in the paper to allow the juices to drain down into the pan below as it cooks.
- Turn the mix out onto the parchment and form the meatloaf into a rectangle. Try to make it a uniform thickness so it bakes evenly. (See pic below)
- Spoon the glaze over the top and down the sides just like you’re frosting a cake. (See note and pic below)
- Bake at 425 degrees for 1-1¼ hours depending on your oven. Rotate halfway through for even cooking.
- Let rest before serving.
-Vegetable substitution is up to you. Just be sure to finely dice whatever you use or your meatloaf will fall apart.
-Take care to cook the vegetables in the proper order as some take longer (carrots) to cook than others.
-If you want to see if you have your meatloaf properly seasoned prior to baking, add a tablespoon of mix to your saute pan and cook through. Then you can go back and adjust your salt and pepper if need be.
-If you find that you don’t want the glaze as caramelized, feel free to add it in during the last 20 minutes of baking.
**This recipe was inspired by Bobby Flay’s version from Food Network.
