Roasted Vegetable Meatloaf With Balsamic Glaze Recipe

Name: 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; 5 garlic cloves, smashed to a paste with coarse salt; ½ teaspoon red pepper flakes, divided; salt & freshly ground black pepper; 2 large eggs, lightly beaten; 1 tablespoon finely chopped fresh thyme leave; ¼ cup chopped fresh parsley leaves, plus; more fresh parsley, for garnish; 12 lb ground pork; 12 lb ground veal; 1 lb ground chuck; 1 cup panko breadcrumbs (Japanese); ½ cup freshly grated romano cheese or ½ cup parmesan cheese; 1 cup ketchup, divided; ¼ cup balsamic vinegar, plus; 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
5 garlic cloves, smashed to a paste with coarse salt
½ teaspoon red pepper flakes, divided
salt & freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leave
¼ cup chopped fresh parsley leaves, plus
more fresh parsley, for garnish
12 lb ground pork
12 lb ground veal
1 lb ground chuck
1 cup panko breadcrumbs (Japanese)
½ cup freshly grated romano cheese or ½ cup parmesan cheese
1 cup ketchup, divided
¼ cup balsamic vinegar, plus
2 tablespoons balsamic vinegar

1
Preheat oven to 425.
2
Heat oil in a large pan over high heat.
3
Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, salt and pepper, to taste, cook until almost soft, 5 minutes.
4
Set aside cool.
5
Whisk together eggs and herbs in a large bowl.
6
Add meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until combined.
7
Mold the meatloaf on a baking sheet lined with parchment paper.
8
Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl.
9
Brush the mixture over the loaf.
10
Bake meatloaf for 1 to 1 1/4 hours.
11
Remove from the oven and let rest for 10 minutes then slice.

3986

kcal

Calories

307

Fat

Carbs

261

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, 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.

Roasted Vegetable Meatloaf With Balsamic Glaze

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