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Roasted Vegetable Meat Loaf with Balsamic Glaze with Balsamic Glaze with Roasted Green Beans with Hazelnuts

Serves: 6

3 tablespoons olive oil 
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, finely chopped
½ teaspoon red pepper flakes, divided
Salt and freshly ground pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme
¼ cup chopped fresh parsley
½ pound ground pork
½ pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
½ cup freshly grated romano cheese
1 cup ketchup, divided
¼ cup plus 2 tablespoons balsamic vinegar

1. Preheat oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper to taste and cook until almost soft, 5 minutes. Stir in the garlic and ¼ teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
2. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, ½ cup of the ketchup and 2 tablespoons of the balsamic vinegar and the cooled vegetables and mix until just combined. 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 then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 hour. Remove from the oven and let rest 10 minutes before slicing. 

Roasted Green Beans with Shallots %26 Hazelnuts
1 lb green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground pepper
¼ cup toasted hazelnuts, coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped lemon zest 

Preheat oven to 425 degrees F. Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15-18 minutes.. Combine the hazelnuts, lemon and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

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