Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
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. 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 |
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 |
Directions:
1. Preheat oven to 425 degrees F.
2. Heat the oil in a large saute pan over high heat.
3. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
4. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
5. Set aside to cool.
6. Whisk together the eggs and herbs in a large bowl.
7. 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.
8. Mold the meatloaf on a baking sheet lined with parchment paper.
9. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
10. Bake the meatloaf for approximately 1 to 1 1/4 hours.
11. Remove from the oven and let rest 10 minutes before slicing.
|
|