Prep Time: 15 minutes
Cooking Time: 1 hour & 45 minutes
Servings: 8
Ingredients
1 red bell pepper, diced finely
½ pound ground beef or ½ pound ground veal
1 pound ground chuck
½ pound ground pork or ½ pound Italian sausage
1 yellow onion, diced finely
5 cloves garlic, chopped finely
1 yellow pepper, diced finely
¼ teaspoon red pepper flakes
2 eggs, large, beaten lightly
1 tablespoon thyme leave, fresh, chopped finely
¼ cup parsley leaves, fresh, chopped
1 cup breadcrumbs (Italian or Japanese bread crumbs)
2 tablespoons balsamic vinegar
1 ½ cups ketchup, divided
½ cup Romano cheese, freshly grated
1 cup balsamic vinegar
Freshly ground black pepper & salt to taste
3 tablespoons olive oil
1 zucchini, large, diced finely
Directions
1-Preheat your oven to 425 F/210 C in advance.
2- Over high heat settings in a large sauté pan; heat the oil and then add in the onion, zucchini, peppers, pepper & salt to taste. Cook for 3 to 5 minutes, until almost soft.
3- Add in the garlic & ¼ teaspoon of the red pepper flakes; stir well & cook for half a minute. Set aside and let cool for couple of minutes, preferably at room temperature.
4- Whisk eggs together with the herbs in a bowl, preferably large size. Add in the meat, cheese, bread crumbs, vegetables, 2 tablespoons of balsamic vinegar & ½ cup of ketchup; mix until just combined. Line a large baking sheet with the parchment paper & mold the meatloaf on it.
5-Whisk the balsamic vinegar with the leftover ketchup in a small bowl then coat the complete meatloaf with the mixture, feel free to use a brush for this.
6- Bake for 1 to 1 ¼ hours in the preheated oven. Remove & let rest for 8 to 10 minutes at room temperature, before slicing into pieces.
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