Roasted Vegetable Meatloaf with Balsamic Glaze

Ingredients

• 0.3 cup balsamic vinegar 
• 2 large eggs lightly beaten
• 0.3 cup parsley leaves fresh plus more for garnish chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 5 cloves garlic with coarse salt smashed
• 1 pound ground beef chuck 
• 0.5 pound ground pork 
• 0.5 pound ground veal 
• 1 cup catsup divided
• 3 tablespoons olive oil 
• 1 cup panko bread crumbs Japanese
• 1  bell pepper diced red finely
• 0.5 teaspoon pepper flakes red divided
• 0.5 cup romano freshly grated
• 6 servings salt and pepper black freshly ground
• 1  bell pepper 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, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. 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, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
6. Mold the meatloaf on a baking sheet lined with parchment paper.
7. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl.
8. Brush the mixture over the entire loaf.
9. Bake the meatloaf for 1 to 1 1/4 hours.
10. Remove from the oven and let rest for 10 minutes before slicing.