- 2 tablespoons olive oil
- 1 small zucchini, finely diced
- 1 small red bell pepper, finely diced
- 1 small yellow bell pepper, finely diced
- 1 ear fresh corn, kernels removed from cob
- 5 cloves garlic, minced
- 1 teaspoon chili powder
- Kosher salt
- 1 egg, lightly beaten
- 1 1/3 to 1 1/2 pounds ground turkey (93% lean)
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
- Hamburger buns
- Lettuce, for garnish
- 2 avocados, sliced, for garnish
- Heat olive oil in a medium saute pan over medium heat. Once hot, add zucchini, red and yellow pepper, corn, and chili powder. Season generously with Kosher salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add garlic and cookin, stirring constantly to avoid burning garlic, for 1 minute. Remove from heat and let cool.
- Preheat oven to 425°F. In a large mixing bowl, gently combine egg, ground turkey, panko, parmesan cheese, cooled vegetables, 1/2 cup of the ketchup, and 2 tablespoons of the balsamic vinegar.
- Spread meatloaf mixture into a 9×5″ loaf pan and bake for 1 hour to 1 hour and 15 minutes (when cooking, please ensure that the turkey reaches an internal temperature of 165°F). Remove from oven and let cool slightly for about 10 minutes.
- While meatloaf is baking, combine remaining 1/4 cup ketchup and 1/4 cup balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until it reaches a thin glaze-like consistency. It will thicken more as it cools.
- Carefully cut slices of meatloaf (most times the first piece you try to get out of the pan always falls apart… it’s ok!) and place on hamburger buns. Top with lettuce, avocado slices, and balsamic ketchup glaze. Devour immediately.
- Prep Time: 15 mins
- Cook Time: 1 hour