Roasted Vegetable Meatloaf With Balsamic Glaze

I just saw this on Bobby Flay's show on Food Network. It looked soooo yummy! I can't wait to try it!

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 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

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.