ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY

Roasted Vegetable Meatloaf with Balsamic Glaze - Bobby Flay image

Categories Beef

Number Of Ingredients 17

3 tablespoon Olive oil
1 Large zucchini, finely diced
1 Red bell pepper, finely diced
1 Yellow pepper, finely diced
5 clove garlic
1/2 teaspoon red pepper flakes
1 Salt and pepper
2 Large eggs, lightly beaten
1 tablespoon fresh thyme leaves, finely chopped
1/4 cup parsley chopped
1/2 pound Ground pork
1 pound ground beef chuck
1/2 pound ground veal
1 cup panko
1/2 cup Parmesan
1 cup ketchup
1/4 cup balsamic vinegar

Steps:

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.