"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Roasted Vegetable Meatloaf with Balsamic Glaze Recipe

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This recipe for Roasted Vegetable Meatloaf with Balsamic Glaze, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ray Morales
Added: Monday, April 28, 2008


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
½ teaspoon red pepper flakes, divided
Salt and freshly ground black pepper (to taste)
2 large eggs, lightly beaten
1 Tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
½ pound ground pork
½ pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
½ cup freshly grated Romano or Parmesan
1 cup ketchup, divided
¼ cup plus 2 Tablespoons balsamic vinegar

Preheat oven @ 450 degrees F

Heat the oil in a large sauté pan over high heat, Add the zucchini, peppers, garlic paste, ¼ 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, ½ cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 ¼ hours. Remove from the oven and let rest for 10 minutes before slicing.




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