Shelly's Recipe

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Category: Meatloaf

3 tbsp olive oil
1 large zucchini, finely diced
1 red and yellow bell peppers, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 tsp red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tbsp finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 lb ground pork and ground veal
1 lb ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tbsp balsamic vinegar

Preheat oven to 42Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 tsp red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tbsp of the balsamic vinegar, and the cooled vegetables and mix until just combined. 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 entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.