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 425F. 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.