Italian Vegetable Meatloaf With Balsamic Glaze

Ingredients

• 2 tablespoons olive oil
• 1 small zucchini
• finely diced
• 1 red bell pepper
• finely diced
• 1 yellow bell pepper
• finely diced
• 5 garlic cloves
• smashed to a paste with
• coarse salt
• 12 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 large egg
• lightly beaten
• 1 tablespoon ground thyme or 1 tablespoon chopped fresh thyme
• 14 cup chopped fresh parsley or 14 cup dried parsley
• 1 lb 90% lean ground beef
• 1 lb mild Italian sausage
• 1 cup Italian seasoned breadcrumbs or 1 cup oats
• 1 cup parmesan cheese (shredded)
• 34 cup ketchup
• 14 cup balsamic vinegar
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat the oven to 400 degrees.
2. Heat the oil in a large saute pan over high heat.
3. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes.
4. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes.
5. Set aside to cool.
6. Whisk the egg and fresh herbs in a large bowl.
7. Add the ground beef, sausage, bread crumbs, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
8. Gently press the mixture into a 9-by-5-inch loaf pan.
9. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf.
10. Bake for about an hour.
11. Let rest for 10 minutes before slicing.