Grilled vegetable ratatouille meatloaf
Instructions:
- 11⁄2 cups 1 recipe Grilled Vegetable Ratatouille
;; - 1 cup fresh bread crumbs;
- 1⁄4 cup whole milk or evaporated milk;
- 2 large eggs, lightly beaten;
- 3 tablespoons finely chopped flat-leaf parsley;
- 11⁄2 tablespoons Worcestershire sauce;
- 2 tablespoons grainy Dijon mustard;
- 1⁄2 teaspoon Tabasco sauce;
- 2 teaspoons kosher salt;
- 1 teaspoon pepper;
- 11⁄2 pounds meatloaf mix or ground chuck;
- 1⁄2 cup ketchup;
- 2 tablespoons cider vinegar or distilled white vinegar;
- 1 tablespoon brown sugar.
- Preheat the oven to 400 F. Line a baking sheet with foil.
- Place the ratatouille in the bowl of a food processor fitted with the metal blade. Pulse until the vegetables are finely chopped but not pureed.
- Stir together the bread crumbs, milk, eggs, parsley, Worcestershire, mustard, Tabasco, salt, and pepper in a large bowl. Add the meat and ratatouille. Mix gently with your hands just until combined; don’t overwork the meat. The mixture should be very moist but not drippy.
- Using a 1-cup measuring cup, drop 6 equal mounds of the meat mixture onto the prepared baking sheet and pat gently to form loaves about 11⁄2-inches thick with flat tops.
- Stir together the ketchup, vinegar, and brown sugar in a small bowl and spoon over the tops and sides of the loaves. Bake until the meat is no longer pink and an instant-read thermometer inserted into the center of a loaf registers 155°F, about 20 minutes.
- Turn on the broiler and place the loaves about 3 inches from the heat to broil until the glaze slightly caramelizes, 1 to 2 minutes. Serve warm.
- Make-ahead note: To freeze, let the loaves cool to room temperature. Wrap them individually in plastic wrap and freeze on a flat surface so that they’ll hold their shape. When solid, you can put them in a freezer bag. To reheat, unwrap the frozen loaves and place on a baking sheet. Bake in a 350 F oven until heated through, about 25 minutes. You can also gently thaw the loaves and reheat in the microwave, but it tends to make them dry and unattractive.