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Meatloaf with Balsamic Glaze

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(Recipe ID: 525)

Serves 6

Preparation time: 20 minutes plus cooling; Cook time: 90 minutes

Source: Vito De Carolis

Sophisticated Italian version on a familiar favorite.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 tablespoons Extra Virgin Olive Oil *
  • 1 Large zucchini, finely diced
  • 1 Red bell pepper, finely diced
  • 1 Yellow bell pepper, finely diced
  • 1 Yellow onion, finely diced
  • Black peppercorn; freshly ground to taste *
  • 5 Cloves of garlic, finely chopped
  • 1/4 teaspoon Red pepper flakes *
  • 2 large Eggs, lightly beaten
  • 1 tablespoon Fresh thyme leaves, finely chopped
  • 1/4 cup Fresh parsley leaves, chopped
  • 1/2 pound Ground pork
  • 1/2 pound Ground veal
  • 1 pound Beef chuck diced
  • 1 cup Bread crumbs
  • 1/2 cup Pecorino Romano cheese
  • 2 cups Balsamic glaze *

    Acet-Up Crema Balsamica suggested

  • Fine Sea Salt *

Instructions

  1. Preheat oven to 425°F. 
  2. Heat Extra Virgin Olive Oil in a nonstick skillet over high heat.
  3. Add the zucchini, bell peppers, onion, salt, and pepper, to taste.
  4. Cook until almost soft; about 5 minutes.
  5. Stir in the garlic and ¼ tsp red pepper flakes, and cook for 30 seconds.
  6. Set aside to cool.
  7. Whisk together the eggs, and herbs in a large bowl.
  8. Add the meats, breadcrumbs, Pecorino Romano cheese, 1 cup of the Balsamic glaze, and the vegetables; mix until just combined.
  9. Mold the meatloaf on a baking sheet lined with parchment paper, and brush the remaining Balsamic glaze over the entire loaf. Or mold into a loaf pan.
  10. Bake the meatloaf for approximately 1 to 1 ¼ hours.
  11. Remove from the oven and let rest 10 minutes before slicing
     

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