Meatloaf with Roasted Vegetables & Balsamic Glaze
Recipe courtesy Bobby Flay

Other vegetables would work well in this recipe. Carrots, onion, celery, mushrooms, corn, eggplant, potato, sweet potato, spinach, Swiss chard, cauliflower, etc. The key is to either chop them fine or grate them so they mix in well with the ground meat. I have always liked meatloaf better when the onions are not cooked before adding to the ground beef, but some vegetables should probably be softened as in the recipe.

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
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 or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F. (reviewers said this was too high - use 375 degrees F.)

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

Whisk together the eggs and herbs in a large bowl. 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.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining 1/2 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

6 servings