Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze

Total Time: 1 hr 55 mins Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 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 lamb
• 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

Recipe

• 1 preheat oven to 425 degrees f.
• 2 heat the oil in a large saute pan over high heat.
• 3 add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
• 4 stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
• 5 set aside to cool.
• 6 whisk together the eggs and herbs in a large bowl.
• 7 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.
• 8 mold the meatloaf on a baking sheet lined with parchment paper.
• 9 whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
• 10 bake the meatloaf for approximately 1 to 1 1/4 hours.
• 11 remove from the oven and let rest 10 minutes before slicing.