Ingredients • 3 tablespoons olive oil • 1 large zucchini, finely diced • 1 red bell pepper, finely diced • 1 yellow pepper, finely diced • 5 cloves garlic, smashed to a paste with coarse salt • 1/2 teaspoon red pepper flakes, divided • Salt and freshly ground black pepper • 2 large eggs, lightly beaten • 1 tablespoon finely chopped fresh thyme leaves • 1/4 cup chopped fresh parsley leaves, plus more for garnish • 1/2 pound ground pork • 1/2 pound ground veal • 1 pound ground beef chuck • 1 cup panko (Japanese) bread crumbs • 1/2 cup freshly grated Romano or Parmesan • 1/2 cup ketchup, divided • 1/4 cup plus 2 tablespoons balsamic vinegar Directions Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. 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, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small 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. From foodnetwork courtesy of bobby flay ….