Roasted Vegetable Meatloaf with Balsamic Glaze

Ingredients

• 1 cup balsamic vinegar 
• 2 large eggs lightly beaten
• 0.3 cup parsley leaves fresh chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 5 cloves garlic finely chopped
• 1 pound ground beef chuck 
• 0.5 pound ground pork 
• 0.5 pound ground veal 
• 1.5 cups catsup divided
• 3 tablespoons olive oil 
• 1 cup panko bread crumbs (Japanese)
• 1  bell pepper diced red finely
• 0.3 teaspoon pepper flakes red
• 0.5 cup romano freshly grated
• 6 servings salt and pepper black freshly ground
• 1  bell pepper diced yellow finely
• 1  onion diced yellow finely
• 1 large zucchini diced finely

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk

Directions

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. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
4. Whisk together the eggs and herbs in a large bowl.
5. 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.
6. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
7. Bake the meatloaf for approximately 1 to 1 1/4 hours.
8. Remove from the oven and let rest 10 minutes before slicing.