Description
Bobby Flay’s meatloaf masterpiece blends classic comfort with bold Southwestern flair. Juicy ground beef mingles with zesty peppers and a tangy glaze, promising a memorable meal for hungry families craving a hearty dinner.
Ingredients
Scale
Meats:
- ½ pound ground pork
- ½ pound ground veal
- 1 pound ground beef chuck
Vegetables and Aromatics:
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow pepper, finely diced
- 5 cloves garlic, made into a paste with coarse salt
- 1 tablespoon finely chopped fresh thyme leaves
- ¼ cup chopped fresh parsley leaves, plus more for garnish
Additional Ingredients:
- 3 tablespoons olive oil
- ½ teaspoon red pepper flakes, divided
- Salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 cup panko bread crumbs
- ½ cup freshly grated Romano or Parmesan cheese
- 1 cup ketchup, divided
- ¼ cup plus 2 tablespoons balsamic vinegar
Instructions
- Prepare the cooking environment by heating the oven to 425 degrees Fahrenheit (220 degrees Celsius), ensuring an even temperature distribution for optimal cooking.
- Transform zucchini, red and yellow bell peppers, and minced garlic into a flavor-packed medley by sautéing them in olive oil over high heat. Sprinkle with red pepper flakes, salt, and black pepper. Cook for approximately 5 minutes until vegetables reach a tender-crisp consistency, then allow them to cool completely.
- Create a robust flavor base by whisking eggs with fresh thyme and parsley in a spacious mixing bowl. Incorporate ground pork, veal, beef chuck, panko breadcrumbs, grated cheese, ketchup, and balsamic vinegar. Gently fold in the cooled vegetable mixture, ensuring ingredients are evenly distributed without overmixing.
- Artfully mold the meat mixture into a uniform loaf shape on a parchment-lined baking sheet, creating smooth edges and an aesthetically pleasing presentation.
- Craft a tangy glaze by combining remaining ketchup, balsamic vinegar, and red pepper flakes. Generously brush the mixture over the entire surface of the meatloaf, ensuring complete coverage for maximum flavor infusion.
- Roast the meatloaf in the preheated oven for 60 to 75 minutes, or until the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius), guaranteeing thorough cooking.
- Allow the meatloaf to rest for 10 minutes after removing from the oven, enabling juices to redistribute. Slice carefully and garnish with fresh parsley for a final touch of vibrant color and flavor.
Notes
- Leftovers taste incredible, making this meatloaf perfect for convenient meal planning and next-day lunches.
- Pairing with creamy mashed potatoes or roasted vegetables creates a complete, satisfying dinner experience.
- Fresh thyme and parsley add vibrant herbal notes that transform the meat mixture from ordinary to extraordinary.
- Resting the meatloaf after baking ensures every slice remains incredibly juicy and packed with flavor.
- Balsamic and ketchup glaze caramelizes during cooking, developing a gorgeous, tangy-sweet exterior that’s totally irresistible.
- Panko breadcrumbs contribute an unexpectedly light and delicate texture, making each bite remarkably tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 424 kcal
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 130 mg