Saturday, February 25, 2012

Roasted Veggie and Balsamic Meatloaf

I hate meatloaf. Except this meatloaf.

I always picture meatloaf being this dry solid piece of ground beef covered in ketchup. Bleck.

This is flavorful and moist and colorful. My Father in Law said it was the best meatloaf he has ever eaten.

Roasted Veggie and Balsamic Meatloaf.
Adapted from Bobby Flay


1 lg zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, minced
1/2 tsp red pepper flakes, divided
2 lg eggs, lightly beaten
1 tbsp fresh thyme leaves, chopped
1/4 cup fresh Italian parsley, chopped
2lbs lean ground hamburger
1 cup Panko bread crumbs
1/2 cup grated Romano or Parmesan
1 cup ketchup, divided
1/3 cup balsamic vinegar, divided.

Preheat oven to 425

Its VERY important to finely dice the veggies! Its already a loose meatloaf, but if the veggies are too big, it will fall apart.

Saute veggies, garlic, and red pepper flakes with olive oil on med low heat for 5 minutes or so until veggies are soft. Let cool

In a large bowl, combine eggs and herbs. Add meat, bread crumbs, cheese, half the ketchup, and half the balsamic. Add the cooled veggies. Combine lightly with hands. Don't mash but combine well.

Form into a loaf shape on a sheet pan. This will allow for maximum crust.

Mix remaining balsamic, ketchup, and red pepper flakes.

Coat the meatloaf well.

Cook 60-75 minutes or until reaches 170 internal temp.

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