Ingredients:�
3 tablespoons olive oil
1 large zucchini, shredded
1 each red and yellow bell peppers, finely diced (or two of one kind)
1 medium red onion, 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
1/2 tsp ground sage
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 1/2 to 2 lbs meatloaf mix (beef, veal, pork)
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Directions:�
Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, onion, 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. * mix meats and other ingredients� gently with fork and do not over-mix or meatloaf will be dense.
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.