Recipe: Rebecca Kolls' Garden Meatloaf

It's time to use all those veggies from the garden for a satisfying entree. Here is the recipe for Rebecca Kolls' garden meatloaf.

Ingredients

• 1 chopped onion
• 1 yellow bell pepper chopped
• 1 zucchini finely chopped
• 5 cloves garlic chopped
• 1 lbs pork
• 1 lbs ground beef
• 2 eggs, beaten
• 1 c Panko bread crumbs
• 1 t red pepper flakes
• ½ c shredded/grated parmesan cheese
• ¼ c Worcestershire sauce
• 2 T soy sauce
• ¾ c ketchup
• S & P

Glaze:

• 1 cup ketchup
• ¾ c balsamic vinegar
• 1 T. Dijon mustard

Directions

1. Saute onion, pepper, zucchini and garlic until soft in large bowl
2. Add remaining ingredients, folding gently to mix
3. Place in a loaf pan.
4. Make glaze by blending all ingredients and bring to gently boil - cook down slightly.
5. Spread glaze over top of meatloaf
6. Bake @425 1- 1 ½ hours or until inside heats to 160 degrees - reglaze after 30 minutes

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