Roasted Vegetable Meatloaf with Balsamic Glaze

Prep:
Finely dice up the zucchini, red bell pepper and yellow bell pepper.
Mash the 5 cloves of garlic to a paste with coarse salt.
Lightly beat the 2 large eggs.
Chop up the thyme leaves and the fresh parsely.

Preheat oven to 425°F
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon of the red pepper flakes, and salt and pepper to taste, and cook until almost soft (about 5 minutes). Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat bread crumbs (panko or regular), cheese, 1/2 cup of ketchup, 2 tablespoons of the balsamic vinegar, and the cooked 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.