Description
Bobby Flay’s meatloaf combines hearty ground beef with smoky chipotle peppers and a tangy glaze. Diners savor each richly seasoned slice that promises comfort and bold southwestern flavors.
Ingredients
Scale
- 1 lb ground beef chuck
- ½ lb ground pork
- ½ lb ground veal
- 2 large eggs, lightly beaten
- 1 cup panko bread crumbs
- ½ cup freshly grated Romano or Parmesan cheese
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow pepper, finely diced
- 5 cloves garlic, made into a paste with coarse salt
- 1 tbsp finely chopped fresh thyme leaves
- ¼ cup chopped fresh parsley leaves, plus more for garnish
- 3 tbsps olive oil
- ½ tsp red pepper flakes, divided
- Salt and freshly ground black pepper
- 1 cup ketchup, divided
- ¼ cup plus 2 tbsps balsamic vinegar
Instructions
- Vegetable Preparation: Sauté zucchini, red and yellow bell peppers, and minced garlic in olive oil over high heat with red pepper flakes, salt, and black pepper. Cook for 5 minutes until tender-crisp, then cool completely.
- Meat Mixture Formation: Whisk eggs with fresh thyme and parsley in a mixing bowl. Blend ground pork, veal, beef chuck, panko breadcrumbs, grated cheese, ketchup, and balsamic vinegar. Gently fold in cooled vegetables, ensuring even distribution without overmixing.
- Loaf Shaping and Glazing: Preheat oven to 425°F (220°C). Mold meat mixture into a uniform loaf on a parchment-lined baking sheet. Combine remaining ketchup, balsamic vinegar, and red pepper flakes to create a tangy glaze. Brush mixture generously over the entire meatloaf surface.
- Roasting and Resting: Bake meatloaf for 60-75 minutes until internal temperature reaches 160°F (71°C). Remove from oven and let rest for 10 minutes to redistribute juices. Slice carefully and garnish with fresh parsley for a vibrant presentation.
Notes
- Protect Vegetable Texture: Sauté vegetables quickly on high heat to maintain their crisp-tender quality and prevent sogginess, ensuring a bright, fresh flavor profile in the meatloaf.
- Prevent Dense Meatloaf: Mix ingredients gently and avoid overmixing to keep the texture light and tender, which prevents a tough, compact final result.
- Temperature Precision: Use a meat thermometer to confirm the 160°F internal temperature, guaranteeing safe consumption and perfectly cooked meat without drying out.
- Resting is Crucial: Let the meatloaf rest for exactly 10 minutes after cooking, allowing internal juices to redistribute and ensuring each slice remains moist and flavorful.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 430
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg