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Discussion in 'Off Topic Threads' started by kene, Nov 18, 2011.

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  1. kene

    kene TS Member

    Nov 12, 2010
    • 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

    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 ….
  2. blade819

    blade819 Well-Known Member

    Jun 20, 2007
    Been there (post) about 3 weeks ago. Sounds good though.

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