Roasted Vegetable Meatloaf With Balsamic Glaze - Bobby Flay |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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. 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.
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