Wednesday, June 24, 2009

Bobby Flay's Roasted Vegetable Meatloaf with Balsamic Glaze

The photo is not that great but the meatloaf (or, in my case, the turkeyloaf) is fabulous! The only changes I make are that I only use turkey not the pork, veal and ground beef chuck (although I have made it with the pork and beef and it's great - I've never used veal because I am not a veal fan); I use Parmigiano-Reggiano cheese instead of the cheeses listed; I saute some sliced mushrooms and throw them in as well; I use Macadamia Nut Oil (it's a bit pricey but it's healthier and the taste is wonderful); I use sea salt instead of regular salt (and not much salt as I don't need the sodium). Finally, I add some regular mustard, some Jack Daniels honey dijon mustard and some worcestershire sauce. If you don't want to "present" it and it's just for family time you can cook it in a large baking dish rather than the baking sheet lined with parchment paper (I must admit, though, it does get oohs and ahs when it placed on a serving plate and then sliced according to each person's size request). However, be sure to use Panko bread crumbs. Sometimes I use the plain ones, sometimes the Italian seasoned. Whichever one you use, once you use Panko bread crumbs you'll be hooked - they are fabulous and sooooo much better than regular bread crumbs. If you don't want the sticky balsamic vinegar glaze just go the ketchup topping route. Add mashed potatoes, greens beans (or whatever green vegie you like), a Caesar salad, a nice wine of your choice or whatever 'tis you prefer to drink with dinner and voila, a easy and delicious dinner. And the leftovers (if you have any) reheat quite nicely.

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
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 or Parmesan
1 cup ketchup, divided
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 paste, 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 lined with parchment paper. Whisk together the remaining ketchup, 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.