Prep 30 mins
Cook 1 hr 25 mins
I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.
- 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 & freshly ground black pepper
- 5 garlic cloves, finely chopped
- 1⁄4 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh thyme leave
- 1⁄4 cup chopped fresh parsley leaves
- 1⁄2 lb ground pork
- 1⁄2 lb ground veal
- 1 lb ground chuck
- 1 cup panko breadcrumbs (Japanese)
- 1⁄2 cup freshly grated romano cheese
- 1 1⁄2 cups ketchup, divided
- 1 cup balsamic vinegar
- 2 tablespoons balsamic vinegar
- 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, 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.
This was excellent! Very hearty and very flavorful. We used 1 1/2 lbs of ground chuck and 1/2 lb pork because veal was too hard to find. It turned out excellent. The glaze is very tangy and really adds flavor. Thanks for posting this!