Monday, April 9, 2012

Roasted Veggie and Meat Loaf with Balsamic Glaze

Moist and rich, the combination of deeply caramelized veggies, softened bread crumbs and ground beef and poultry produce a flavor-filled meatloaf that truly fits into the “comfort food” category.

1 large zucchini, finely diced, about 2 cups

1 small eggplant, peeled and finely diced, about 2 cups

1 large red bell pepper, seeded, veins removed, finely diced, about 1 cup

1 small red onion, peeled and finely diced, about ½ cup

1 tablespoon olive oil

Salt and freshly ground pepper

1 pound ground pork

1 pound ground chicken

1 pound lean ground beef sirloin

2 large organic eggs

2 (1-inch thick slices whole grain bread), crust removed, processed into about 1 cup course crumbs

2 ounces Parmesan cheese, grated, about ½ cup

¼ cup chopped fresh parsley

½ cup ketchup, plus ½ cup more for glaze

¼ cup balsamic vinaigrette


Preheat the oven to 350 degrees. Make sure that the veggies are diced into very small pieces of similar size. Place onto a baking sheet and sprinkle with olive oil, salt and pepper. Roast until the veggies are soft, about 15 to 20 minutes. Remove the veggies and cool to room temperature.

Raise the oven heat to 425 degrees. Place the pork, chicken and beef into a large bowl. Add the eggs, bread crumbs, Parmesan cheese, chopped parsley and cooled veggies to the bowl. Pour in ½ cup ketchup and season generously with salt and pepper. Use your very clean hands to gently combine all of the ingredients and form into a loaf. Place the meatloaf into a large loaf pan that has been coated with vegetable oil spray. Whisk together the remaining ½ cup ketchup and ¼ cup balsamic vinegar. Brush this glaze over the tops and sides of the meatloaf. Bake until the meatloaf is cooked through and a thermometer inserted into the center reaches at least 160 degrees, about 1 to 1 ¼ hours. Let the meatloaf stand for 15 to 20 minutes before slicing.

Yield: Enough for a large family with plenty left over for midnight sandwiches

Preparation Time: 20 minutes


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