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

Meatloaf with Balsamic Glaze Recipe

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This recipe for Meatloaf with Balsamic Glaze is from Our Family Cookbook, 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:  
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic (add with coarse salt), smashed to a paste
1/2 teaspoon red pepper flakes, divided
salt and pepper
2 large eggs, lightly beaten
1 tablespoon fresh thyme, finely chopped
1/4 cup fresh parsley, chopped
2 pounds ground beef
1 cup panko bread crumbs
1/2 cup romano or parmesan, freshly grated
1 cup ketchup, divided
1/4 cup plus 2 tbsp balsamic vinegar
Directions:
Directions:
Preheat oven to 425º
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 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, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper.

Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf.

Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

 

 

 

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