Meatloaf with Vegetables and Balsamic Glaze

Meatloaf with Vegetables and Balsamic Glaze
Serves 6 generously


3 tablespoons olive oil
1 medium Spanish onion, minced

1 red bell pepper, in small dice
1 yellow bell pepper, in small dice
5 cloves garlic, put through a press or smashed to a paste with coarse salt

2 large eggs

1/2 cup grated Parmesan or Romano cheese

1/2 cup ketchup

2 tablespoons balsamic vinegar

1 tablespoon finely chopped fresh thyme leaves

1/4 cup chopped parsley

1/2 teaspoon red pepper flakes

Salt and freshly ground black pepper

1 cup fresh bread crumbs

1/2 pound ground pork

1/2 pound ground veal

1 pound ground chuck or round



1/2 cup ketchup

1/4 cup balsamic vinegar


Heat the oil in a heavy skillet and sauté the onion until  beginning to soften.  Add the peppers and continue to cook until softened.  Stir in the garlic, cook briefly, and transfer the vegetables to a bowl to cool.


Preheat the oven to 375F.  In a large bowl, lightly beat the eggs.  Add the cheese, ketchup, vinegar, herbs, pepper flakes, salt, pepper, and bread crumbs and mix well.  Add the meat and cooled vegetables and mix just until combined.  Add more crumbs if too loose, or a little milk if too stiff.


Form into a loaf on a parchment-lined baking sheet or in a shallow, parchment-lined roasting pan.  Whisk the glaze ingredients together and spread over the meatloaf.  Bake for 1 to 1½ hours, or until the internal temperature reaches at least 165F.  Remove from the oven and let rest for 10 minutes before slicing.


Note:  This recipe is a slightly adapted version of a recipe from Bobby Flay.  In the original, one large, finely diced zucchini is sautéed along with the peppers, and panko is used instead of fresh breadcrumbs.


The recipe is discussed in thread No. 3781.1