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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Vegetable Meatloaf with Balsamic Glaze Recipe

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This recipe for Roasted Vegetable Meatloaf with Balsamic Glaze is from The Renaldi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons 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
•1/2 teaspoon red pepper flakes, divided
•Salt and freshly ground black pepper
•2 large eggs, lightly beaten
•1 tablespoon finely chopped fresh thyme leaves
•1/4 cup chopped fresh parsley leaves, plus more for garnish
•1/2 pound ground pork
•1/2 pound ground veal
•1 pound ground beef chuck
•1 cup panko (Japanese) bread crumbs
•1/2 cup freshly grated Romano or Parmesan
•1 cup ketchup, divided
•1/4 cup plus 2 tablespoons balsamic vinegar
Directions:
Directions:
Preheat oven to 425 degrees F.
Heat the oil in a large saute 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.
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.
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 Min.

 

 

 

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