Mikey’s meatloaf

January 27, 2010 § Leave a comment

This is not meatloaf. It’s heaven. And we thank Flay for this.

* 3 tablespoons olive oil
* 1 large zucchini, finely diced
* 1 red bell pepper, finely diced
* 1 yellow pepper, finely diced
* 1 onion
* 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,

* 1/2 pound ground pork
* 1/2 pound ground veal (**all proper meatloaf includes veal)
* 1 pound ground beef chuck

* 1 cup panko
* 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.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion, 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 tsp 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.


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