Recipe

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• 3 tbsp 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 tsp red pepper flakes, divided
• salt & freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tbsp finely chopped fresh thyme leave
• 1/4 cup chopped fresh parsley leaves , plus
• more fresh parsley, 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
• 1 cup ketchup, divided
• 1/4 cup balsamic vinegar , plus
• 2 tbsp balsamic vinegar

• 1 Preheat oven to 425.
• 2 Heat oil in a large pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, salt and pepper, to taste, cook until almost soft, 5 minutes. Set aside cool.
• 3 Whisk together eggs and herbs in a large bowl. Add meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until 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 loaf. Bake meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes then slice.