Beef & Vegetable Meatloaf
GROUND SIRLOIN BEEF MEATLOAF WITH VEGETABLES AND A BALSAMIC GLAZE
Growing up, I really hated meatloaf. And shamefully enough, I really disliked my moms. I just couldn’t eat it. Maybe it was too dry? Maybe the onions were too chunky. I cannot do a chunky boy onion.
I always have mashed potatoes and a green with my meatloaf, and this time it was with asparagus.
I also hated tomatoes growing up. Literally despised them, gag-worthy. Now? I love them. Can eat them sliced by themselves. I love eating tomatoes with beef so this was an obvious move.
GROUND SIRLOIN BEEF MEATLOAF WITH VEGETABLES AND A BALSAMIC GLAZE RECIPE
Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2 small leeks, washed, finely diced
4 oz cremini mushrooms, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground beef sirloin
1 cup panko
1/2 cup freshly grated parmesan cheese
3/4 cup ketchup
2 tablespoons honey
2 tablespoons hot pepper jelly
1/4 cup + 2 tablespoons balsamic vinegar
Instructions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, leeks, mushrooms, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the sirloin beef, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining cup ketchup, balsamic vinegar, hot pepper jelly, honey and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 hour. Give or take a few minute depending on your oven. Let rest for 10 minutes before slicing.
I also prepared more sauce for leftovers the next day.
