Old Fashioned Meatloaf
Meatloaf isn’t sexy. There’s a reason you don’t see a photo with this recipe. It isn’t even pretty. But… if you’re going to make it… make it good! This recipe uses the traditional 3 meat blend but also includes lightly sauteed vegetables… you can also roast them quickly in the oven if you want a touch of that roasted flavor.
Ingredients:
- 3 tablespoons olive oil
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1/2 serrano pepper, finely diced
- 1 yellow pepper, finely diced
- 1 yellow onion, finely diced
- Salt and freshly ground black pepper
- 6 cloves garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped fresh thyme leaves
- 1/2 cup chopped fresh parsley leaves
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 pound ground beef chuck (good quality)
- 1 cup panko (Japanese) bread crumbs – or your own crumbs
- 1/2 cup freshly grated Romano
- 1 1/2 cups ketchup, (separate for 2 uses)
- 1 cup plus 2 tablespoons good quality balsamic vinegar
Directions
Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds (no longer or garlic will burn). 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 and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10-15 minutes before slicing.
