Meatloaf

This is my version of a meatloaf. It has an Italian twist which is moist and flavorful. No eggs here! Ricotta cheese acts as the binder. Great served with mashed potatoes infused with garlic. (As I boil my potatoes I add 2 cloves of garlic to the water and mash it into the potatoes..thanks mom!)

1 lb ground beef

½ Zucchini; chopped

½ large green pepper; chopped

1/2 large red pepper; chopped

4 slices pancetta; diced

1 med onion; chopped

2 gloves roasted garlic smashed

4 tbs + 4tbs Balsamic Vinegar

1/4 + 1/4 cup Ketchup

½ tsp Garlic powder

½ tsp Onion powder

Pinch Red pepper flakes

2 tsp Italian seasoning

½ Cup Bread Crumbs

¼ cup Ricotta Cheese

• Heat oven to 350
• In saute' pan dizzle with olive oil over med heat and pancetta and cook till crisp
• Add onion; saute till soft and almost caramelized
• Add zuchinni and peppers; saute about 5 - 10min; until soft
• Add garlic and stir one min
• Let cool
• In mixing bowl add ground beef, veggie mixture, 4tbs balsamic vinegar, 1/4 cup ketchup, seasonings, bread crumbs, and ricotta cheese
• Mold into loaf pan
• Mix remaning 4 tbs balsamic vinegar with 1/4 cup ketchup and pour over loaf
• Bake 40 min and let cool before slicing