Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze

• olive oil↗3 tablespoons
• large zucchini, finely diced1
• red bell pepper, finely diced↗1
• yellow pepper, finely diced↗1
• yellow onion, finely diced↗1
• salt & freshly ground black pepper
• garlic cloves, finely chopped↗5 cloves
• red pepper flakes↗1⁄4 teaspoon
• large eggs, lightly beaten↗2
• finely chopped fresh thyme leave1 tablespoon
• chopped fresh parsley leaves1⁄4 cup
• ground pork↗1⁄2 lb
• ground veal↗1⁄2 lb
• ground chuck↗1 lb
• panko breadcrumbs (Japanese)↗1 cup
• cup freshly grated romano cheese1⁄2
• cups ketchup, divided↗1 1⁄2
• cup balsamic vinegar↗1
• tablespoons balsamic vinegar↗2

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Heat the oil in a large saute pan over high heat.

3. 3

   Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.

4. 4

   Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.

5. 5

   Set aside to cool.

6. 6

   Whisk together the eggs and herbs in a large bowl.

7. 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. 8

   Mold the meatloaf on a baking sheet lined with parchment paper.

9. 9

   Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.

10. 10

    Bake the meatloaf for approximately 1 to 1 1/4 hours.

11. 11

    Remove from the oven and let rest 10 minutes before slicing.