Roasted Vegetable Meatloaf With Balsamic Glaze - Bobby Flay

Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving.

• Ready In: 2 hrs
• Serves: 8
• Yields: 8 slices

Ingredients

• 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 or 1⁄2 lb Italian sausage
• 1⁄2 lb  ground veal or 1⁄2 lb  round beef
• 1  lb  ground chuck
• 1  cup panko breadcrumbs, bread crumbs (Japanese, or Italian bread crumbs)
• 1⁄2 cup  freshly grated romano cheese
• 1 1⁄2 cups ketchup, divided
• 1  cup  balsamic vinegar
• 2  tablespoons  balsamic vinegar

Directions

1. Preheat oven to 425°F.
2. Heat the oil in a large sauté 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.
3. 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 and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
4. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
5. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.