Meatloaf with Sauteed Veggies

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 large red onion, diced
• 5 cloves garlic, minced
• 1/2 teaspoon chili paste
• S&P
• 2 jumbo eggs
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup finely chopped fresh parsley, save some leaves for garnish
• 1 lb ground beef
• 1 lb ground pork
• 1 cup panko
• 1/4 cup fresh grated pecorino romano
• 1/4 cup fresh grated parmegianno reggiano
• 1/2 cup + 1/2 cup of ketchup
• 1/4 + 2 tablespoons balsamic vinegar
  

Directions

Heat oil in a large skillet. Add the veggies, garlic, chili paste with S&P to taste and cook for 5 minutes. Set aside to bring down to room temperature.

Whisk the eggs and herbs together in a large mixing bowl. Then add the meat, panko, cheeses, 1/2 cup of ketchup, 2 tablespoons balsamic vinegar and the veggies. Thoroughly fold the mixture together. Mold into a loaf and put on a baking sheet covered with foil.

Whisk the rest of the ketchup and balsamic vinegar together in a small bowl. Brush the mixture all over the meatloaf. Cook at 425 for 75 minutes.