Roasted Vegetable Meatloaf With Balsamic Glaze

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 garlic cloves, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes, divided
• salt & freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leave
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 1/2 lb ground lamb
• 1/2 lb ground veal
• 1 lb ground chuck
• 1 cup panko breadcrumbs (japanese)
• 1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese
• 1 cup ketchup, divided
• 1/4 cup balsamic vinegar, plus
• 2 tablespoons balsamic vinegar

Recipe

• 1 preheat oven to 425 degrees f.
• 2 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.
• 3 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.
• 4 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.