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- Roasted Vegetable Meatloaf with Balsamic Glaze
- 3 tablespoons olive oil
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow pepper, finely diced
- 1/2 cup finely diced shallots
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes, divided
- Salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves, plus more for garnish
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 pound 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 tablespoons balsamic vinegar
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon 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 tablespoons 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.
- NOTES: put the mixture in the loaf pan little by little to ensure a good pack
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- Recipe Summary
- Difficulty: Easy
- Prep Time: 20 minutes
- Inactive Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Yield: 6 servings
- User Rating: 5 Stars
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- Serve with:
- green_beans_with_shallots_and_hazelnuts
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