MEATLOAF WITH BALSAMIC GLAZE

Ingredients

• 1 lb grass fed ground beef
• 1 lb ground chicken (I use dark meat)
• 3 T olive oil
• 1/2 red bell pepper, seeded + diced
• 1/2 green bell pepper, seeded + diced
• 2 shallots, diced
• 5 garlic cloves, crushed + finely minced
• 1/4 t red pepper flakes
• flaky sea salt + freshly ground pepper
• 2 eggs
• 1 T fresh thyme, chopped
• 1 T chives, diced
• 1/2 C freshly grated Parmesan
• 1/2 C plus 1 T ketchup
• 4 T balsamic vinegar

Instructions

1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

2. In a large pan, heat the olive oil over medium-high heat.

3. Add the peppers, shallots, garlic and red pepper flakes. Sauté for 5 - 7 minutes or until vegetables begin to soften. Remove from heat.

4. In a large bowl, whisk together the eggs, thyme and chives.

5. Add the meat, cheese, 1/2 C ketchup, 2 T balsamic vinegar and the vegetable mixture. Season with sea salt and freshly ground pepper. Mix until combined.

6. Spoon the meatloaf mixture into the loaf pan.

7. Whisk together 1 T ketchup and 2 T balsamic vinegar. Pour the glaze over the meatloaf.

8. Place the loaf pan on a rimmed baking sheet (to catch any overflow juices) and bake for 55 minutes to 1 hour, or until cooked through.

9. Remove from oven and let rest for 10 minutes before serving.

Serves 6

To Be Noted

• I often use Sherry Ketchup in this recipe because it creates an extra rich, decadent flavor. I love the brand Victoria Amory & Co.

Category: Lunch + Dinner

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