Roasted Vegetable Meatloaf with Balsamic Glaze

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 1 hr 5 min
  • Yield: 6 servings
  • Nutrition Info
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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 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

Directions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  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 entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

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