Family Style Italian Meatloaf

Ingredients:
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 green pepper, finely diced
1 large onion, finely diced
6 cloves garlic, smashed to a paste
1 teaspoon red pepper flakes, divided
3 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/2 cup chopped fresh parsley leaves, plus ¼ cup coarsely chopped for garnish
1 pound ground pork
1 pound ground sirloin
1 pound ground beef chuck
1 ½ cups plain bread crumbs
1 cup freshly grated Romano or Parmesan
1 1/2 cup ketchup, divided
1/2 cup balsamic vinegar, divided

Directions:
Preheat oven to 425 degrees F.
Heat the oil in a large sauce pan over medium high heat. Add the zucchini, peppers, onion, garlic paste, 1/2 teaspoon red pepper flakes, add kosher salt and pepper to taste, and cook until almost soft (about 8 minutes). 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, ¼ cup of the balsamic vinegar, and the cooled vegetables. Mix until just combined. Don’t over work the mixture. Mold the meatloaf on a greased baking sheet. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 2 hours, or until it reaches an internal temperature of 170 degrees. Remove from the oven and let rest for 20-30 minutes before slicing.