Roasted Vegetable Meatloaf with Balsamic Glaze
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 526 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 175 milligrams
- Sodium
- 822 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 2 grams
- Protein
- 37 grams
- Sugar
- 15 grams
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 5 min
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
- 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.