• Before diving into the steps, let me assure you: this recipe might seem a tad complex at first glance, but it’s manageable. The texture, flavor, and overall experience are worth it.

Step 1: Preheat the Oven

• Start by preheating your oven to 350°F (175°C). This temperature will allow the meatloaf to cook evenly throughout while ensuring a lovely brown exterior.

Step 2: Prepare the Vegetables

• Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the chopped zucchini, red, and yellow bell peppers. Sauté until the vegetables are soft and aromatic, about 5 to 7 minutes. Incorporate your garlic paste here, cooking until fragrant, roughly 1-2 minutes more. Remove from heat and let cool.

Step 3: Combine the Meat

• In a large bowl, mix together the ground pork sausage, veal, and chuck beef. Combine well.

Step 4: Add Vegetables and Spices

• Add the cooled vegetable mixture to the bowl with the meat. Sprinkle in the panko breadcrumbs, grated Pecorino Romano cheese, thyme, parsley, minced garlic, and half of the crushed red pepper flakes. Just a sprinkle of kosher salt and a few cracks of black pepper will bring everything together.

Step 5: Bind it All Together

• Pour in the whisked eggs and mix everything until well combined. This step is crucial for your meatloaf’s structure, so don’t skip it!

Step 6: Shape the Loaf

• Place the mixture into a loaf pan or shape it into a loaf on a baking sheet. Be sure to even out the top so that it cooks uniformly.

Step 7: Create the Sauce

• In a separate bowl, combine the ketchup, balsamic vinegar, smoked paprika, Dijon mustard, and the remaining crushed red pepper flakes. Mix until smooth. Spread about half of this sauce on top of the meatloaf.

Step 8: Bake

• Put the prepared meatloaf in the preheated oven. Bake for about 1 hour. You’ll know it’s done when the internal temperature reaches 160°F (70°C) and the exterior has a beautiful caramelized glaze.

Step 9: Rest and Slice

• Once cooked, remove from the oven and let it rest for 10 to 15 minutes. This resting period helps retain the juices. Finally, slice and serve, topped with the remaining sauce, of course!