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BOBBY FLAY'S ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
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| This first came from Bobby Flay on the Food Network. We have modified it. |
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| Ingredients: |
3 tablespoons olive oil
2 onions, diced
2 mushrooms, diced
2 carrots, diced
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 Tablespoon garlic, diced
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
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2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground pork
1 pound ground beef chuck
1 cup Panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
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| Procedures: |
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Preheat oven to 425o.
Heat the oil in a large sauté pan over high heat.
Add the onions, mushrooms, carrots, zucchini, peppers, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 10 minutes, adding the garlic for the last 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 into 2 loafs.
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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| Notes: |
2011-10-12: We didn't have any squash, and I forgot to get the yellow pepper, but it wasn't a problem
2011-05-02: Our first try was very successful.
2011-04-30: We pulled this from the Food Network.
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