by ff0000 on 2017.07.13
I 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.
- 1 lb ground beef
- 1/2 lb ground italian sausage
- 2 bell peppers finely diced (1 red or orange, 1 yellow)
- 1 large zucchini finely diced
- 1 yellow onion OPTIONAL, finely diced
- 5-7 cloves garlic pressed, chopped or smooshed
- 1/2 tsp red pepper flakes divided
- 2 eggs lightly beaten
- 1 tbsp thyme
- 1/4 cup parsley
- 1/2 cup romano or parmesan optional: mix in some pepperjack, yum
- 1 cup panko bread crumbs
- 1/4 cup balsamic vinegar
- 1 cup ketchup divided. (I use a tomato free catsup)
- 2 tbsp balsamic vinegar
Servings: 1 loaf
- Preheat Oven to 425°F.
- 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.
- 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.
- Put into greased or oilded 5x9 loaf pan.
- 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.
- Place in oven for 1 hour. Remove, pour / brush on remaining glaze concoction, and return to oven for 15 minutes.
- Let rest 10-15 minutes. Enjoy!
Leave a Reply