This isn’t the meatloaf your mom made. In this version we caramelize vegetables to bring out their sweet flavor. The use of the pork, veal and beef really give the meatloaf a beautiful texture and the balsamic-ketchup glaze is a sweet and sour note that goes really well with the meatloaf.
Difficulty: Intermediate Preparation Time: 30min
Yields: 6-8 Servings Total Time: 1hr 45min
3 Tbsp Olive oil (not extra virgin)
1 Medium Zucchini 3/8” diced
½ Vidalia Onion, 3/8 “ diced
1 Red Bell Pepper 3/8” diced
1 Yellow Bell Pepper 3/8” diced
4 Cloves Garlic smashed into a paste with Coarse Salt
1 tsp Red Pepper Flakes
2 Large Eggs
1 Tbsp Fresh Thyme finely chopped
¼ Cup Fresh Parsley Leaves chopped
½ Pound Ground Pork
½ Pound Ground Veal
1 Pound Ground Beef (80% lean)
1 Cup Panko Bread Crumbs
½ Cup Grated Parmesan Cheese
1 Cup Ketchup divided
¼ Cup Balsamic Vinegar divided
Kosher Salt and Fresh Ground Pepper
FOR THE MEATLOAF
Preheat oven to 425F
Heat the oil in a large sauté pan over med high heat. Add the zucchini, onion, peppers, garlic paste, red pepper flakes and salt and pepper. Cook until vegetables are soft and start to caramelize. About 15-20 minutes. Remove from heat and set aside to cool.
Whisk together eggs, herbs, ½ cup of the ketchup and 2 Tbsp of the balsamic vinegar in a large bowl. Add the meat, bread crumbs, cheese and the cooled vegetables and mix until just combined. The mixture may need more panko breadcrumbs if it is too wet at this point. Before final seasoning I would make a small patty and cook in a small fry pan. Adjust seasonings as required after tasting test patty.
Mold the meatloaf on a foil lined wire rack set atop a foil lined baking sheet tray. Whisk together remaining ketchup and balsamic and brush over the entire loaf. Bake the meatloaf for 1 to 1 ¼ hours. Remove from oven and let rest for 15 minutes before slicing.