Roasted Vegetable Meatloaf with Balsamic Glaze

By Sharon Feldman

Yield: 6 servings

Courtesy of Bobby Flay, with a few twists and turns of my own.

Ingredients:

• 3 tablespoons olive oil
• 1 large zucchini, finely diced (or grated)
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• ½ teaspoon red pepper flakes, divided
• Salt and freshly ground pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leaves
• ¼ cup fresh parsley leaves, plus more for garnish
• ½ pound ground veal
• ½ pound ground pork
• 1 pound ground beef chuck
• 1 cup panko crumbs
• ½ cup freshly grated Romano or Parmesan
• 1 cup ketchup, divided
• ¼ cup plus 2 tablespoons balsamic vinegar

Directions:

Pre-heat oven to 425 degrees.

Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, garlic paste, ¼ teaspoon red pepper flakes, and salt and pepper, to taste.

Cook until almost soft, 5-8 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, breadcrumbs, cheese, ½ cup of the ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables and mix until just combined.

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 meatloaf. Bake the meatloaf for 1 hour 15 minutes. Remove and let rest for 10 minutes before slicing.