Pecos Valley Meatloaf with Balsamic Glaze

Ingredients:

2 tablespoons extra-virgin olive oil

1 small zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

5 cloves garlic, minced 

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 tablespoon finely chopped fresh thyme

1/4 cup chopped fresh parsley

1 1/2 pounds Finca Emile Grass Fed Ground Round

1 cup breadcrumbs

1/2 cup freshly grated Romano or Parmesan cheese

3/4 cup ketchup

1/4 cup plus 2 tablespoons balsamic vinegar 

Preparation:

• Preheat the oven to 425 degrees. Heat the oil in a large pan over high heat. Add the zucchini, bell peppers, garlic and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. 

• Whisk the egg and fresh herbs in a large bowl. Add the Finca Emile Ground Round, bread crumbs, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. 

• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing. 

• Serves 8. Enjoy!