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
- 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.
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By marilynf14
on April 24, 2013
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NessaSays, your instructions were very helpful! Thank you.
By Catstwelve
on April 23, 2013
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What I like about this is how versatile it is, I have made it with whatever leftover veggies I have on hand. I have used thyme, sage, cilantro and green onions for the fresh herb, all worked fine. We are on a diet at my house, so I tried it with 7 % fat ground turkey, and less oil, worked great. When out of eggs you can keep ground meat moist with 2- 3 slices bread mixed in a food processor with 2-3 T low fat dairy. Instead of eggs and bread crumbs, it also saves on calories. As the glaze is sweet, I sometimes increase the red pepper, for a little spice. I also like leftovers as sandwiches on sourdough with a few dashes of Worcestershire and melted smoked Gouda. I use 1 to 1 1/2 t Lawrys seasoned salt depending on how many veggies I add. Amount of salt is not included in the recipe. Watch the clock, this cooks faster in my oven. I like to bake it on a Teflon cookie sheet, and it is done in about 45 minutes. I am going to work on a southwestern version.
By mchilbert_621502
TORRANCE, CA
on April 18, 2013
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Incredibly delicious! Makes the house smell so good while it is baking in the oven!
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