Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze

Preparation

1. Step 1

   Preheat the oven to 425°F.

   Step 2

   Heat the oil in a large sauté pan over high heat. Add the zucchini, red and yellow bell peppers, onion, and salt and pepper to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon of the red pepper flakes, and cook for 30 seconds. Remove from the heat and let cool.

   Step 3

   Whisk the eggs, parsley, and thyme together in a large bowl. Add the pork, veal, beef, bread crumbs, cheese, 1/2 cup of the ketchup, the 2 tablespoons balsamic vinegar, and the cooled vegetables, and mix until just combined. Mold the meatloaf into a 12-inch-long, 6-inch-wide loaf on a baking sheet lined with parchment paper.

   Step 4

   Whisk the remaining 1/2 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes together in a small bowl, and then brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours, until cooked through. Remove from the oven and let rest for 10 minutes before slicing.