Bobby Flay Meatloaf Recipe

Bobby Flay's Roasted Vegetable Meatloaf with Balsamic Glaze is a flavorful twist on the classic meatloaf. This dish combines ground pork, veal, and beef chuck with finely diced vegetables like zucchini, bell peppers, and onions, all bound together with panko breadcrumbs and a touch of fresh herbs. The meatloaf is topped with a tangy balsamic glaze, adding a sweet and savory finish. Baked to perfection, this hearty meal is both comforting and satisfying, making it an excellent choice for family dinners or special occasions.

Ingredients:

For the Meatloaf:

• 3 tablespoons olive oil

• 1 large zucchini, finely diced

• 1 red bell pepper, finely diced

• 1 yellow bell pepper, finely diced

• 1 yellow onion, finely diced

• Salt and freshly ground black pepper, to taste

• 5 cloves garlic, smashed to a paste with coarse salt

• ¼ teaspoon red pepper flakes

• 2 large eggs, lightly beaten

• 1 tablespoon finely chopped fresh thyme leaves

• ¼ cup chopped fresh parsley leaves

• ½ pound ground pork

• ½ pound ground veal

• 1 pound ground beef chuck

• 1 cup panko (Japanese) breadcrumbs

• ½ cup freshly grated Romano or Parmesan cheese

• 1 cup ketchup, divided

• ¼ cup plus 2 tablespoons balsamic vinegar

For the Glaze:

• ½ cup ketchup

• ¼ cup balsamic vinegar

• ¼ teaspoon red pepper flakes

Directions:

1. Preheat the Oven: Set your oven to 425°F (220°C).

2. Sauté the Vegetables: In a large sauté pan, heat olive oil over high heat. Add the zucchini, red and yellow bell peppers, onion, salt, and pepper. Cook until the vegetables are almost soft, about 5 minutes. Stir in the garlic paste and red pepper flakes; cook for an additional 30 seconds. Remove from heat and set aside to cool.

3. Prepare the Meatloaf Mixture: In a large bowl, whisk together the eggs, fresh thyme, and parsley. Add the ground pork, veal, and beef chuck. Incorporate the panko breadcrumbs, grated cheese, ½ cup of ketchup, 2 tablespoons of balsamic vinegar, and the cooled vegetable mixture. Mix until just combined, being careful not to overmix.

4. Form the Meatloaf: Transfer the meat mixture onto a baking sheet lined with parchment paper. Shape it into a loaf, approximately 9 inches long and 5 inches wide.

5. Prepare the Glaze: In a small bowl, whisk together the remaining ½ cup of ketchup, ¼ cup balsamic vinegar, and red pepper flakes. Brush this glaze evenly over the top of the meatloaf.

6. Bake: Place the meatloaf in the preheated oven and bake for 1 to 1¼ hours, or until the internal temperature reaches 160°F (71°C).

7. Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
   
   

Nutritional Information (per serving):

• Calories: 526 kcal

• Total Fat: 29 g

  • Saturated Fat: 10 g

• Cholesterol: 175 mg

• Sodium: 822 mg

• Carbohydrates: 29 g

  • Dietary Fiber: 2 g

  • Sugars: 15 g

• Protein: 37 g