Bobby Flay'S Roasted Vegetable Meatloaf With Balsamic Glaze

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 1 yellow onion, finely diced
• salt & freshly ground black pepper
• 5 garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leave
• 1/4 cup chopped fresh parsley leaves
• 1/2 lb ground pork
• 1/2 lb ground veal
• 1 lb ground chuck
• 1 cup panko breadcrumbs (Japanese)
• 1/2 cup freshly grated romano cheese
• 1 1/2 cups ketchup, divided
• 1 cup balsamic vinegar
• 2 tablespoons balsamic vinegar

1. Preheat oven to 425 degrees F.
2. Heat the oil in a large saute pan over high heat.
3. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
4. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
5. Set aside to cool.
6. Whisk together the eggs and herbs in a large bowl.
7. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
8. Mold the meatloaf on a baking sheet lined with parchment paper.
9. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
10. Bake the meatloaf for approximately 1 to 1 1/4 hours.
11. Remove from the oven and let rest 10 minutes before slicing.

olive oil, zucchini, red bell pepper, yellow pepper, yellow onion, salt, garlic, red pepper, eggs, thyme, parsley, ground pork, ground veal, ground chuck, breadcrumbs, freshly grated romano cheese, ketchup, balsamic vinegar, balsamic vinegar

Taken from www.food.com/recipe/bobby-flays-roasted-vegetable-meatloaf-with-balsamic-glaze-244813 (may not work)