This recipe offers a delightful twist on the classic meatloaf, incorporating roasted vegetables and a tangy glaze for a flavor-packed dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Heat a drizzle of olive oil in a large sauté pan over medium heat. Add the zucchini, red bell pepper, and onion, and cook until softened, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the minced garlic and red pepper flakes to the pan and cook for an additional minute. Remove from heat and let cool slightly.
Adding garlic towards the end prevents it from burning and turning bitter.
In a large mixing bowl, whisk together the eggs, thyme, and parsley. Add the ground pork, ground beef, breadcrumbs, parmesan cheese, and the cooled vegetables. Mix until just combined.
Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf on a parchment-lined baking sheet.
Use wet hands to prevent sticking while shaping.
In a small bowl, mix the ketchup and balsamic vinegar. Brush this glaze evenly over the meatloaf.
Reserve some glaze to serve on the side for extra flavor.
Bake the meatloaf in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to ensure the meatloaf is cooked through.
Let the meatloaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meatloaf moist.
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