ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY

Roasted Vegetable Meatloaf With Balsamic Glaze - Bobby Flay image

Provided by deette

Categories Meat

Time 2h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
salt & freshly ground black pepper
5 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leave
1/4 cup chopped fresh parsley leaves
1/2 lb ground pork or 1/2 lb Italian sausage
1/2 lb ground veal or 1/2 lb round beef
1 lb ground chuck
1 cup panko breadcrumbs, bread crumbs (Japanese, or Italian bread crumbs)
1/2 cup freshly grated romano cheese
1 1/2 cups ketchup, divided
1 cup balsamic vinegar
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 425°F.
Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. 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 and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.