MEAT LOAF

MEAT LOAF

Preheat oven to 425 degrees F.

3 tablespoons olive oil

1 red bell pepper, finely diced
1 small yellow onion, finely diced

1 teaspoonSalt

1 teaspoon freshly ground black pepper

1 cloves garlic, finely chopped

1/4 teaspoon red pepper flakes (optional)

1 large egg, lightly beaten

1 teaspoon thyme 1/4 cup chopped fresh parsley leaves

1 pound ground pork

1 pound ground beef chuck

1 cup bread crumbs

1/2 cup freshly grated Romano or parmesan

1/3 ketchup
1 tablespoons balsamic vinegar

Glaze
3/4 cups ketchup, divided

1/4 cup balsamic vinegar
1 teaspoon brown sugar

Heat the oil in a large sauté pan over high heat. Add the, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the egg and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/3 cup of the ketchup and 1 tablespoon of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar and sugar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 45 minutes to 1 hour. Remove from the oven and let rest 10 minutes before slicing.