Preheat the oven to 350 degrees. Remove the bell pepper and the jalapeno seeds and stems. Then chop all the produce into large chunks. Place the veggies in a food processor and pulse into a fine mash.
In a large mixing bowl, combine the ground chicken, vegetable mash, panko, milk, egg, Italian seasoning, Worcestershire sauce, salt, and black pepper. Mix by hand until the mixture is very smooth and even.
Set out a large rimmed baking sheet and line it with parchment paper. Divide the meat mixture into two equal portions. Use your hands to form each portion into two 10 X 4 inch loaves.
In a small bowl, mix the ketchup and balsamic vinegar. Brush the glaze over both loaves. Bake for 35-40 minutes, or until the interior temperature reaches 165 degrees F.
Serve warm with mashed potatoes or low carb cauliflower mash.
This is a great freezer recipe, so enjoy one meatloaf now, and freeze one for later.Leftovers will keep well in the fridge for up to 4 days, or in the freezer for up to 3 months.