Meatloaf with Roasted Veggies

Serves 12

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

Making it

  • 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.

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