perfect meat loaf I tried this one from Bobby Flay that I just saw on his show "Throwdown". It is really good. I'll make it again. I halved the ketchup and balsamic glaze amounts cause it just seemed to much. I was right and even then I had a bit left over. We used it to glaze some grilled pork chops today and they were terrific.
Roasted Vegetable Meat Loaf with Balsamic Glaze
Bobby Flay
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
Salt and freshly ground black pepper
5 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano
1 1/2 cups ketchup, divided
1 cup plus 2 tablespoons balsamic vinegar
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. 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 minutes before slicing.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 servings
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36197,00.html?rsrc=search
Roasted Vegetable Meat Loaf with Balsamic Glaze
Bobby Flay
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
Salt and freshly ground black pepper
5 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano
1 1/2 cups ketchup, divided
1 cup plus 2 tablespoons balsamic vinegar
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. 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 minutes before slicing.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 servings
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36197,00.html?rsrc=search