Life as a Wife in the City: Roasted Vegetable Meatloaf with a Balsamic Syrup Glaze

This isn't the meatloaf of your grandmother's day - this delightful update takes the loaf out of the pan to keep it moist, adds a boatload of veggies and a simple, yet delicious glaze of balsamic and ketchup. Meat keeps its starring roll and the addition of the veggies really rounds out the flavor. Trust me when I say this is one of my favorite recipes and a true crowd pleaser. Served with mashed potatoes or mashed cauliflower and you've got yourself a hearty and delicious comfort food meal!

Roasted Vegetable Meat Loaf with a Balsamic Syrup Glaze - serves 6

Have it:

3 tbl. olive oil

1 large zuchinni, fine dice

1 large red pepper, fine dice

1 large green or yellow pepper, fine dice

3/4 c. button mushrooms, fine dice

1 medium yellow onion, fine dice

Salt & pepper (as needed)

2 1/2 tbl. garlic, minced or chopped fine

1/4 tsp. red pepper flakes

2 large eggs, beaten

1 tsp. fresh thyme leaves, chopped

1/4 c. fresh parsley, chopped

1 lb. ground pork

1 lb. ground chuck

1 c. panko breadcrumbs (available in the asian foods section of the grocery store)

1/2 c. romano cheese, grated or shredded (parmesan can be substituted)

1 1/2 c. ketchup, divided

1 c. +2 tbl. balsamic vinegar

(The original recipe calls for 1/2 lb. of ground pork and 1/2 lb. of ground veal but I usually just go with a lb. of ground pork and it tastes delish.)

Do it:

1. Preheat oven to 400.

2. Heat the oil in a large saute pan over high heat. Add the vegetables, salt and pepper to taste and cook till soft. Stir in garlic, red pepper flakes and cook for 1 minutes. Cool slightly. A tip for the veggies is to cute into large chunks and then use the food processor to pulse into the fine dice. When processing be careful not to over pulse, you want the veggies chopped but not pureed.

3. Whisk together the eggs and herbs in a large bowl (the largest bowl you have!). Add the meats, breadcrumbs, cheese, 1/2 c. of the ketchup, 2 tbl. of the balsamic vinegar and the vegetables, mix well. I used my hands to mix everything together and ensure a good combination. If you think you need more breadcrumbs, add a bit more.

4. Mold the meatloaf evenly on a baking sheet lined with parchment paper. Whisk the remaining ketchup and vinegar and brush on the meatloaf. Reserve some for basting the meatloaf. Bake for approx. 1 hour, checking at 45 minutes. Let rest 10 minutes before slicing.