Extreme Meatloaf
3 comments » 
I’ve always loved a great meatloaf, but when I saw this recipe on Tyler’s Ultimate, I just had to try it and make it my own. It was super moist and made for great meatloaf sandwiches the next day, plus it has added nutritional value with the addition of vegetables, and nobody even noticed! Now that’s a win-win in my recipe book!
Extreme Meatloaf
INGREDIENTS:
3 tablespoons olive oil
1 medium zucchi, finely diced
1 yellow pepper, finely diced
5 cloves garlic, mashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Salt and pepper
2 large eggs, lightly beaten
1 pound ground pork
1 1/2 pounds ground beef- I use 96% fat free
1 cup Panko-Japanese bread crumbs
1/2 cup grated Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
DIRECTIONS:
Preheat oven to 425 degrees. Heat the oil in a saute pan over high heat. Add the zucchini, pepper, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, about 5 minutes. Set aside to cool. Whisk the eggs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooked vegetables and mix until combined-be careful to not over mix. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar and red pepper flakes in a bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
The recipe sounds good. I am always looking for a good way to hide veggies from my daughter!
Popped in from SITS! This sounds like a wonderful meatloaf!
A trick I've used for meatloaf is to add 1/2 a teaspoon of unflavored gelatin (per 2 # of meat) that has been bloomed in a little water. Helps hoold the moisture in.