3 tbs. Pacifica Culinaria Tuscan Herb Avocado Oil
1 c. onion
5 cloves garlic (1/8 cup), smashed to a paste with coarse salt
½ tea. red pepper flakes, divided (optional)
Salt and freshly ground black pepper
2 large eggs, lightly beaten
½ tbs. fresh thyme leaves, finely chopped
¼ tsp fresh rosemary, finely chopped.
¼ c. fresh parsley leaves, chopped, plus more for garnish
½ lb. ground pork
½ lb. ground veal (or use 1 lb total of ground pork)
1 lb. ground beef chuck
1 c. panko (Japanese) bread crumbs
½ freshly grated Romano or Parmesan
1 c. ketchup, divided
2/3 c. San Felipe Olive Co. Classic Balsamic Vinegar divided
Preheat oven to 425 degrees F.
Heat the oil in a large sauté pan over high heat. Add the onion, garlic paste, ¼ tsp. Red pepper flakes (optional), salt and pepper to taste, and cook until almost soft, about 5 minutes. Set aside to cool. Whisk together the eggs, thyme, parsley, and rosemary in a large bowl. Add the meat, bread crumbs, cheese, ½ cup ketchup, 1/3 cup balsamic vinegar, and the cooled onion mixture and mix until just combined (do not over work the mix, the meatloaf will become dense). Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes (optional), in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 ¼ hours. Remove from the oven and let rest for 10 minutes before slicing. Garnish with remaining parsley leaves.