Meatloaf with Veggies and Balsamic Glaze

Roasted veggies:
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper

Meatloaf:
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground beef
1 pound fresh (not frozen) ground turkey
1 cup bread crumbs
1/2 cup freshly grated Romano or Parmesan

Glaze:
1 cup ketchup, divided
2 T. spicy brown mustard
1/4 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, garlic, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. 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, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.


Mold the meatloaf on a baking sheet. Whisk together the remaining ketchup, mustard, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.


Number of Servings: 10

Recipe submitted by SparkPeople user DALE311.