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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeff Glackin


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

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:




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