Roasted Vegetable Meat Loaf with Balsamic Glaze
by Gina Jantzen

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Course: Main
Cuisine: American
Food Group: Beef
Serves: 6


3 tablespoon(s) Olive Oil
1 large Zucchini, diced
1 Red bell pepper, diced
1 Yellow bell pepper, diced
1 Yellow onion, diced
6 clove(s) Garlic, finely chopped
Salt & Pepper
1 teaspoon(s) Red pepper flakes (or 1/2 teaspoon if you don't like spice)
2 large Eggs, lightly beaten
1/4 cup(s) Chopped fresh parsley leaves
1/2 pound(s) Ground pork
1/2 pound(s) Ground veal
1 pound(s) Ground beef chuck
1 cup(s) Panko (japanese) bread crumbs
1/2 cup(s) Grated Romano cheese
1.5 cup(s) Ketchup, divided
1/2 cup(s) plus 2 Tbls. balsamic vinegar
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 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 and 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.
Notes:If you do not eat veal (like me!), just use 1.5 pounds of ground chuck instead of 1 pound. Enjoy!!