Me-Me-Me-Me-Meat Loaf

a meatloafI have been making this for a few years now. We usually make a few at a time and freeze some.

Also, it is good to make for camping. We cook one at home, and throw it on a camp grill for about 45 minutes on low, to warm up, in the mountains. Or a few if we are with a big group.

Make with tomato free ketchup to make it safe for me.

Based on Bobby Flay’s Vegetable Meatloaf @ Food Network.

Me-Me-Me-Me-Meat Loaf
Print Recipe
It’s the best Meatloaf for Me-Me-Me-Me! See what I did thar? Tomato Free if using my bell pepper ketchup.
Servings Prep Time
6-8 people 1 loaf 1 hour
Cook Time
1 hour 20 minutes
Servings Prep Time
6-8 people 1 loaf 1 hour
Cook Time
1 hour 20 minutes
Me-Me-Me-Me-Meat Loaf
Print Recipe
It’s the best Meatloaf for Me-Me-Me-Me! See what I did thar? Tomato Free if using my bell pepper ketchup.
Servings Prep Time
6-8 people 1 loaf 1 hour
Cook Time
1 hour 20 minutes
Servings Prep Time
6-8 people 1 loaf 1 hour
Cook Time
1 hour 20 minutes
Ingredients
Servings: 1 loaf
Instructions
  1. Preheat Oven to 425°F.
  2. Saute in a large oiled (EVOO) pan over high heat: zucchini, peppers, garlic paste, 1/4 tsp red pepper flakes, salt & pepper. 5 minutes. Set aside to cool.
  3. Whisk together eggs, parsley, thyme in a large bowl. Add panko, cheese, 1/2 cup ketchup, 2 tbsp balsamic, meat, and cooled vegetables. Moosh around with your hands until just combined.
  4. Put into greased or oilded 5×9 loaf pan.
  5. Combine 1/2 cup ketchup, 1/4 cup balsamic, 1/4 tsp red pepper flakes. Pour and brush onto loaf. Leave some to pour onto loaf with 15 minutes left of cook time.
  6. Place in oven for 1 hour. Remove, pour / brush on remaining glaze concoction, and return to oven for 15 minutes.
  7. Let rest 10-15 minutes. Enjoy!
Recipe Notes

 

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