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Meatloaf Flay's Way: Delicious

Meatloaf is definitely one of America's favorite comfort foods. And there seems to be so many ways to make it. It's amazing how the nation has personalized it, regionalized it, elevated it, or just simply left it alone.

The Early Show resident chef Bobby Flay offers his interpretation of this classic dish, with a side of roasted green beans.

The following are his recipes:

Roasted Vegetable Meat Loaf with Balsamic Glaze
Serves: 6

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
4 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano cheese
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar


  1. Preheat oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, and salt and pepper to taste and cook until almost soft – about 5 minutes. Stir in the garlic and 1/4 teaspoon of the red pepper flakes, and cook for 30 seconds. Set aside to cool.
  2. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar and the cooled vegetables, and mix until just combined.
  3. Pack the mixture into a 9x5x3-inch loaf pan, then invert the mixture onto sheet pan. Whisk together the remaining ketchup, balsamic vinegar and red pepper flakes in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before slicing.

Roasted Green Beans with Shallots & Hazelnuts

1 lb green beans, trimmed
3 tablespoons olive oil
4 shallots, thinly sliced
Salt and freshly ground pepper
1/4 cup toasted hazelnuts, coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped lemon zest

Preheat oven to 425 degrees F. Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15-18 minutes. Combine the hazelnuts, lemon and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

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