Roasted Vegetable Meatloaf with Balsamic Glaze (ground pork, ground veal and ground beef) |
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Prep Time: 40 Minutes Cook Time: 85 Minutes |
Ready In: 125 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) olive oil |
1 large zucchini, finely diced |
1 red pepper, finely diced |
1 yellow pepper, finely diced |
1 yellow onion, finely diced |
salt and freshly ground black pepper |
5 clove(s) garlic, finely chopped |
1/4 teaspoon(s) red chili flakes |
2 large eggs, lightly beaten |
1 tablespoon(s) finely chopped fresh thyme leaves |
2 tablespoon(s) chopped fresh parsley leaves |
1/2 pound(s) ground pork |
1/2 pound(s) ground veal |
1 pound(s) ground beef |
1/3 cup(s) panko (japanese) bread crumbs |
1/4 cup(s) freshly grated romano or parmesan cheese |
1 cup(s) ketchup, divided |
1/4 cup(s) plus 2 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 350 degrees.
2. Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 tsp red chili flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. 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, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
4. Mold the meatloaf on a baking tray lined with wax paper. Whisk together the remaining ketchup, balsamic vinegar, and red chili flakes in a small bowl. Brush the mixture over the entire loaf.
5. Bake the meatloaf for 1 to 1 1/4 hours.
6. Remove from the oven and let rest for 10 minutes before slicing.
7. Serve immediately.
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