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Roasted Vegetable Meat Loaf

    3 tablespoons olive oil
    1 large zucchini, finely diced
    1 red bell pepper, finely diced
    1 yellow pepper, finely diced
    1 yellow onion, finely diced
    Salt and freshly ground black pepper
    5 cloves garlic, finely chopped
    1/4 teaspoon red pepper flakes
    2 large eggs, lightly beaten
    1 tablespoon finely chopped fresh thyme leaves
    1/4 cup chopped fresh parsley leaves
    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
    1 1/2 cups ketchup, divided
    1 cup plus 2 tablespoons balsamic vinegar

Preheat oven to 425F. Heat the oil in a large saute pan over high
heat. Add the zucchini, peppers, onion and salt and pepper, to
taste, and cook until almost soft, 5 minutes. Stir in the garlic and
1/4 teaspoon the red pepper flakes and cook for 30 seconds. 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 and 2 tablespoons of
the balsamic vinegar and the vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper.
Whisk together the remaining ketchup and balsamic vinegar in a small
bowl then brush the mixture over the entire loaf. Bake the meatloaf
for approximately 1 to 1 1/4 hours. Remove from the oven and let
rest 10 minutes before slicing.