Recipe by Hollyism
I just saw this on Bobby Flay's show on Food Network. It looked soooo yummy! I can't wait to try it!
Top Review by Ewalla
I saw this on food network and decided to give it a try. It was awesome. I used regular breadcrumbs and added a half of a red onion b/c I had some left over. The store I went to didn't have ground veal so i just used all lean ground beef and it turned out great! Leftovers made good sandwiches too!
- 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 pork
- 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
Directions See How It's Made
- 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.