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    Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth View Edit
    Roasted Vegetable Meat Loaf with Balsamic Glaze View Edit

    Servings: Not specified

    Directions

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

    Ingredients
    • 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 and freshly ground black pepper
    • 5 cloves garlic, finely chopped
    • 1/4 teaspoon red pepper flakes
    • 2 large eggs, lightly beaten
    • 1 tablespoon finely chopped fresh thyme leaves
    • 1/4 cup chopped fresh parsley leaves
    • 1/2 pound ground pork
    • 1/2 pound ground veal
    • 1 pound ground beef chuck
    • 1 cup panko (Japanese) bread crumbs
    • 1/2 cup freshly grated Romano
    • 1 1/2 cups ketchup, divided
    • 1 cup plus 2 tablespoons balsamic vinegar

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 30 minutes Inactive Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Yield: 6 servings

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