BOBBY FLAY'S ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.
Provided by nonnie4sj
Categories Veal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat.
- Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
- Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
- Set aside to cool.
- Whisk together the eggs and herbs in a large bowl.
- Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper.
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours.
- Remove from the oven and let rest 10 minutes before slicing.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY
Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving.
Provided by deette
Categories Meat
Time 2h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425°F.
- Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Provided by Bobby Flay | Bio & Top Recipes
Time 1h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, 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 turkey, 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 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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