10 3Tolive oil 1zucchini (large) 1bell pepper (red) 1bell pepper (yellow) 5clvgarlic 0.5tred pepper flakes 2eggs (large) 1Tthyme leaves 0.25cparsely (chopped) 0.5lbpork (ground) 0.5lbveal (ground) 1lbbeef chuck (ground) 1cpanko bread crumbs 0.5cgrated cheese (romano or parmesan) 1cketchup 0.375cbalsamic vinegar 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.