"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Vegetable Meatloaf Recipe

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This recipe for Roasted Vegetable Meatloaf, by , is from MANGIARE BENE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff Glackin

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbs. olive oil
1 large zucchini, finely diced
1 large red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves of garlic, smashed to a paste with course salt or 2 tsp. jarred minced garlic
1/2 tsp red pepper flakes, divided into 2 1/4 tsp.
Salt and black pepper
2 large eggs, lightly beaten
1 tsp. dried thyme leaves
1 tsp. dried parsley
2 lbs ground beef chuck
1 cup panko bread crumbs
cup finely grated Parmesan
1 cup ketchup, divided into 2 cups each
1/4 cup plus 2 Tbs balsamic vinegar

Directions:
Directions:
Preheat oven to 425.

1. Heat oil in large saute pan over high heat. Add vegetables, garlic, red pepper flakes, salt and pepper to taste, and cook until soft, 5 minutes. Set aside to cool

2. Whisk together the eggs and herbs in large bowl. Add the meat, bread crumbs, cheese, cup of ketchup, 2 Tbs. balsamic vinegar, and the cooled vegetables.

3. Mold the meatloaf on a a pan lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush mixture over entire loaf. Bake for 1-1 hours. Remove and cool for 10-15 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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