Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze

Recipe by nonnie4sj
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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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