Roasted Vegetable Meatloaf With Balsamic Glaze |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
1 large zucchini, finely diced |
1 red bell pepper, finely diced |
1 yellow pepper, finely diced |
5 garlic cloves, smashed to a paste with coarse salt |
1/2 teaspoon red pepper flakes, divided |
salt & freshly ground black pepper |
2 large eggs, lightly beaten |
1 tablespoon finely chopped fresh thyme leave |
1/4 cup chopped fresh parsley leaves, plus |
more fresh parsley, for garnish |
1/2 lb ground pork |
1/2 lb ground veal |
1 lb ground chuck |
1 cup panko breadcrumbs (japanese) |
1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese |
1 cup ketchup, divided |
1/4 cup balsamic vinegar, plus |
2 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 425.
2. Heat oil in a large pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, salt and pepper, to taste, cook until almost soft, 5 minutes. Set aside cool.
3. Whisk together eggs and herbs in a large bowl. Add meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until combined.
4. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the loaf. Bake meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes then slice.
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