ROASTED VEGETABLE MEAT LOAF WITH BALSAMIC GLAZE

ROASTED VEGETABLE MEAT LOAF WITH BALSAMIC GLAZE

Ingredients

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 cloves garlic, finely chopped
• ½ teaspoon red pepper flakes, divided
• Salt and freshly ground pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• ¼ cup chopped fresh parsley
• ½ pound ground pork
• ½ pound ground veal
• 1 pound ground beef chuck
• 1 cup panko (Japanese) bread crumbs
• ½ cup freshly grated romano cheese
• 1 cup ketchup, divided
• ¼ cup plus 2 tablespoons Celia's Traditional Balsamic Vinegar

Directions

1. 1. Preheat oven to 425 degrees. Heat the oil in a large sauté 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 ¼ teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
2. 2. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, ½ cup of the ketchup and 2 tablespoons of the 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 then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 hour. Remove from the oven and let rest 10 minutes before slicing.