Heat oil in a large skillet over high heat. Add zucchini, peppers, garlic and ají. Season with salt and pepper and cook until tender. Remove from heat to cool.
Whisk the egg with thyme and parsley in a large bowl. Add ground chicken or turkey, panko, grated cheese, ˝ cup ketchup, 2 tablespoons balsamic vinegar and the cooked and cooled vegetables. Mix until combined.
Transfer mixture to a rectangular loaf pan (9x5” / 23x13 cm) pressing well.
Combine remaining ketchup with vinegar in a small bowl and brush this mixture over the meatloaf. Bake in a preheated oven to 425°F (220°C) for 1 to 1:15 hours. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
Ceasar´s Salad with Portobello Mushrooms