Frankly speaking, meatloaf is a dish I never consumed until my fourth decade. After having it for the first time, I realized what I had missed out on for so many years. I like to mix three meats, roasted vegetables and a slathering of ketchup, along with balsamic and parmesan cheese. It’s great for a weekday meal if a hungry crowd is coming over for some casual eats.
- 1 pound ground lamb
- 1 pound ground veal
- 1 1/4 pounds ground 85:15 ratio ground beef
- 1 each of a red and orange bell pepper, seeded and finely chopped
- 1 medium red onion peeled and finely chopped
- 6 minced garlic cloves
- 2/3 teaspoons of red pepper flakes
- Kosher salt and freshly ground pepper
- Olive oil
- 3 eggs, beaten
- 1 1/2 tablespoons of fresh thyme leaves, removed from stem and chopped
- 1 cup of panko bread crumbs 🇯🇵
- 1 cup of freshly grated parmesan cheese
- 2 cups of ketchup ketchup
- Roughly a half cup of good balsamic vinegar
- Use a full baking sheet line with parchment and spread the peppers and onion evenly. Drizzle a bit of the balsamic, two tablespoons of olive oil, red paper flakes, garlic, and then salt and pepper. Bake in an 425 degree over for 8 minutes. Take out and cool,
- Mix the three meats, eggs, thyme, bread crumbs and 1/2 of the parmesan and 2/3 cup of ketchup, cooled vegitables, 3 tablespoons of balsamic together by flaking it with a fork so you do not compact the meat. You do not want to end up with a brick.
- Take a baking sheet and line with parchment and form the loaf on the sheet
- Take the rest of the ketchup, parmesan cheese and 1 1/2 tablespoon for balsamic and mix in a bowl and slather over the meat.
Time to Cook
- Set the oven to cook at 425 degrees and roast on the middle rack for 60-75 minutes. Let rest and serve.