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Bobby Flay's Roasted Veg Meatloaf w/ Balsamic Glaze Recipe

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This recipe for Bobby Flay's Roasted Veg Meatloaf w/ Balsamic Glaze is from Westby Recipes, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 large zucchini finely chopped
1 red bell pepper finely chopped
1 yellow pepper finely chopped
5 cloves of garlic, smashed to a paste with coarse salt
1/2 tsp red pepper flakes, divided
salt & black pepper
2 large eggs, lightly beaten
1 Tbsp finely chopped fresh thyme leaves
1/4 c chopped fresh parsley leaves
1/2 lb ground port
1/2 lb ground veal
1/2 lb ground beef chuck
1 c Panko (Japanese) bread crumbs
1/2 freshly grated Romano or Parmesan cheese
1 c ketchup, divided
1/4 c plus 2 Tbsp balsamic vinegar

Directions:
Directions:
Preheat oven to 425. Heat the oil in a large sauce pan over high heat. Add zucchini, peppers and 1/4 tsp red pepper flakes. Salt & pepper to taste and cook until soft, 5 minutes. Set aside to cool. Whisk together eggs and herbs. Add the meat, bread crumbs, cheese, 1/2 c ketchup, 2 Tbsp balsamic vinegar and the cooled vegetables. Mix until well combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remainder of the ketchup, balsamic vinegar and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake for 1 to 1 1/2 hours. Let rest for 10 minutes before slicing.

Personal Notes:
Personal Notes:
Westby Branch: Howard

 

 

 

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