Bobby Flay'S Roasted Vegetable Meatloaf With Balsamic Glaze Recipe

Name: Bobby Flay'S Roasted Vegetable Meatloaf With Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pork; 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

Servings: persons

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 pork
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

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.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large zucchini, finely diced, 1 red bell pepper, finely diced, 1 yellow pepper, finely diced, and more.

Yes, Bobby Flay'S Roasted Vegetable Meatloaf With Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bobby Flay'S Roasted Vegetable Meatloaf With Balsamic Glaze

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