Roasted Vegetable Meatloaf with Balsamic Glaze (from Bobby Flay)
3 tbsp olive oil
1 large zucchini, finely diced
1 red and 1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 tsp red pepper flakes, divided
salt and pepper (to taste)
2 large eggs, lightly beaten
1 tbsp finely chopped fresh thyme leaves
1/4 C chopped fresh parsely (plus more for garnish)
1/2 lb ground pork
1/2 lb ground veal (I used turkey)
1 lb ground chuck
1 C Panko (Japanese bread crumbs)
1/2 C freshly grated Romano or Parmesan cheese
1 C ketchup, divided
1/4 C plus 2 tbsp balsamic vinegar
Preheat oven to 425 degrees.
Heat oil in large saute pan over high, Add zucchini, peppers, garlic paste, 1/4 tsp red pepper flakes, S & P, and cook until almost soft (~5 min). Set aside to cool.
Whisk together eggs and herbs in a large bowl. Add meat, bread crumbs, cheese, 1/2 C ketchup, 2 tbsp balsamic vinegar, and the cooked vegetables. Mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes. Brush onto meatloaf. Bake for 1 to 1 1/4 hours. Remove from oven and let rest for 10 minutes.
Roasted Green Beans with Shallots and Hazelnuts
1 pound fresh green beans, trimmed
3 tbsp olive oil
4 shallots, thinly sliced
S & P to taste
1/4 C Hazelnuts, toasted and coarsley chopped
1 tbsp finely chopped lemon zest
2 tbsp chopped fresh parsley leaves
Preheat oven to 425 degrees.
Toss the green beans in a large baking dish with the oil and shallots, season with S & P.
Roast until just cooked through and golden brown, about 15-18 minutes. Combine hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with hazelnut mixture.
