Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze Recipe - Food.com (2024)

• 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

• 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.