Bobby Flay Makes a Roasted Vegetable Meatloaf | Boy Meets Grill | Food Network
Is there anything more comforting than meatloaf?
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Roasted Vegetable Meatloaf with Balsamic Glaze
RECIPE COURTESY OF BOY MEETS GRILL
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 10 min
Cook: 1 hr 5 min
Yield: 6 servings
Ingredients
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 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. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
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Bobby Flay Makes a Roasted Vegetable Meatloaf | Boy Meets Grill | Food Network
Egg-stuffed Meatloaf recipe
Traditional beef mince meatloaf recipe made even better with lots of veggies and a hard-boiled egg in the centre. This egg-stuffed meatloaf is an easy family dinner that's good for you too.
RECIPE TIPS:
- This meatloaf is suitable to freeze.
- Wrap individual portions of cooked meatloaf in plastic wrap and freeze for up to 1 month.
- To serve, defrost frozen portions overnight in the fridge. Reheat in the microwave or wrap in foil and heat in a 180°C oven.
- Use a clean tea towel to squeeze out excess moisture from the grated vegetables
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Vegetable stuffed meatloaf - the perfect family meal!
Complete recipe down below.
Vegetable Stuffed Meatloaf
We Need:
• 800g ground beef
• 1 egg
• Bell pepper (any color), sliced
• Onion, sliced
• Mushrooms, sliced
• Ricotta cheese
• 1 tomato, chopped
• Any other vegetable you want!
• Salt, pepper and other spices
Let’s make a meatloaf:
1. Preheat oven to 180ºC (350ºF)
2. Mix ground beef, egg and spices in a bowl.
3. On a clean tabletop, spread plastic foil.
Spread beef on plastic foil evenly, so it is flat and rectangular.
4. Add ricotta cheese and spread along the centre of the beef layer.
5. Add other vegetables along this same centre.
6. When done adding ingredients, grab one side of plastic foil and roll beef lengthwise to form a “log”.
7. Add beef “log” to a baking pan and remove plastic from meatloaf.
8. Pour some olive oil on top of meatloaf.
Spread more ricotta cheese on top (optional).
9. Bake in oven for 45-60 minutes, until meat is no longer red. Slice and serve alone or with brown rice.
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Stuffed Meatloaf (with Spinach & Mushrooms) - NoRecipeRequired.com
Meatloaf is a beautiful all-American comfort food, and there are a ton if different takes on the classic. Here I shoe you a version of Stuffed Meatloaf that I make with sautéed spinach and mushrooms.
Th stuffing is really simple to make and easy to customize to your own tastes. The meatloaf itself is my standard recipe using ground beef, pork, and veal and just a few other ingredients. I'll show you how to roll it all together - a cool technique you can use for a lot of dishes - which is also pretty easy.
All in this is one of my favorite comfort foods and I think you will love it.