This is my take on an old family recipe handed down from my grandmother, Irene Schmeltzer. I combined this with some inspiration from Bobby Flay's Roasted Vegetable Meatloaf with Balsamic Glaze.
Family Style Meatloaf with Balsamic Glaze
1 lb. ground beef
1 lb. ground pork
1 lb. ground turkey
28 oz. tomatoes, diced
½ cup ketchup
3 T. olive oil
1 large sweet onion, finely diced
1 large green pepper, finely diced
1 large red pepper, finely diced
5 T. garlic, smashed into paste
½ t. red pepper flakes
1 t. salt
½ t. black pepper
2 large eggs
1 t. dry mustard
1 T. Worcestershire sauce
½ cup fresh parsley, chopped
1 T. fresh thyme, finely chopped
1 cup seasoned Italian breadcrumbs
½ cup Parmesan cheese, freshly grated
2 T. balsamic vinegar
In a large bowl, mix ground beef, ground pork and ground turkey. Add tomatoes and ketchup. Set aside.
Heat the oil in a large sauté pan over high heat. Add onion, green pepper, red pepper, garlic, red pepper flakes, salt and pepper. Cook until almost soft, around five minutes. Set aside to cool.
Whisk together the eggs, mustard, Worcestershire sauce, parsley, thyme, Italian breadcrumbs, Parmesan cheese and balsamic vinegar in a large bowl.
Add the egg mixture to the meat and mix. Add the cooled sautéed vegetables until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. (This recipe will product three loaves, we generally freeze the second and third for later use.) Brush the Balsamic Glaze (see below) over the entire loaf. Bake the meatloaf for 1 - 1 ¼ hours at 375°. Remove from the oven and let rest for 10 minutes before slicing.
Bobby Flay's Balsamic Glaze
½ cup ketchup
¼ cup balsamic vinegar
½ t. red pepper flakes
Whisk together ketchup, balsamic vinegar and red pepper flakes in a small bowl.
