Vegetable Meatloaf with Balsamic Glaze

Meatloaf - there are a zillion recipes for this beloved comfort food. I have made many different recipes but I always come back to this one - from Bobby Flay. It's great and it sneaks in some extra veggies.
Serve with more veggies on the side and mashed sweet potatoes or mashed califlower - tonight I made YELLOW mashed potatoes and sauteed the rest of the zucchini.
I do opt out of the extra pepper sometimes and add in an onion for more flavor.

You will need:

• 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
  


• 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 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.