This meatloaf is packed with vegetables! Great for sneaking in some extra some veggies into your diet.
Directions for: Roasted Vegetable Meatloaf with Balsamic Glaze
Ingredients
3 Tbsp olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
tsp red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 Tbsp finely chopped fresh thyme leaves
cup chopped fresh parsley leaves, plus more for garnish
lb(s) ground pork
lb(s) ground veal
1 lb(s) ground beef chuck
1 cup panko (Japanese) bread crumbs
cup freshly grated Romano or Parmesan
1 cup ketchup, divided
cup balsamic vinegar, plus 2 Tbsp
Directions
1. Preheat oven to 425F.
2. Heat the oil in a large saut pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
3. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables, and mix until just combined.
4. 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 entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
See more: Beef, Vegetables, Dinner, Cheese, Main