Photo: Roasted Vegetable Meatloaf with Balsamic Glaze Recipe
Ingredients
- 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 and freshly ground black pepper
- 5 cloves garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves
- 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
- 1 1/2 cups ketchup, divided
- 1 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat oven to 425 degrees F.
Heat the oil in a large saute 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.
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By snowgirl1972
Massachusetts
on May 20, 2009
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Yup, he exclaimed it emphatically! My parents were in town, and it was special enough to serve for special people. They raved about it and got directions to get to this recipe online. You can serve this with pride for any company.
I had to laugh when I read the review that talks about how the recipe was altered before the reviewer writes about it, and I have to admit I did change a little bit, although, if I hadn't, I'm SURE it would have still earned the 5 stars as-is. Here's what I changed: 1. cooked veggies until they were very soft and the liquid mostly evaporated, 2. added a finely diced hot pepper, 3. (like another reviewer cut the amount of glaze for the outside down to 1/4 c each of catsup and vinegar (but I used the amount the recipe calls for in the loaf.
I was stunned when the outside didn't burn at 475, but I just caramelized perfectly.
Another "Bobby Flay" earns a prized spot in my recipe box!!!
By PhatTrumpet
Portland, ME
on March 27, 2009
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This is now my stand-by meatloaf recipe. The last time I made it I actually re-glazed the loaf every 20 minutes or so while cooking to produce a thicker crust and prevent the sugars from burning. I normally use 50/50 beef and pork because veal is not always easy to find and is never cheap. Simply delicious!
By steveandhollyk_...
Tucson, AZ
on February 11, 2009
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Have made several times when the corresponding ingredients are on sale. Really really good! My first meatloaf ever and I don't think I'll try any other recipes. I also made little individual ones for a dinner party and they were awesome!
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