Roasted Vegetable Meatloaf with Balsamic Glaze

This delicious and easy-to-make Roasted Vegetable Meatloaf with Balsamic Glaze is perfect for a hearty, nutritious meal. Packed with tender vegetables and a savory glaze, it’s a comforting dish that’s simple to prepare. You can easily swap ingredients for what you have on hand, making it a flexible and satisfying dinner for any occasion.

Ingredients Needed:

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes, divided
• Salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 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 or Parmesan
• 1 cup ketchup, divided
• 1/4 cup plus 2 tablespoons balsamic vinegar

How To Make Roasted Vegetable Meatloaf with Balsamic Glaze?

1. Preheat oven: Preheat your oven to 220°C.
2. Cook vegetables: Heat olive oil in a pan over high heat. Add zucchini, bell peppers, garlic, red pepper flakes, salt, and pepper. Cook for 5 minutes until soft. Set aside to cool.
3. Mix ingredients: In a bowl, whisk eggs, thyme, and parsley, then add pork, veal, beef, breadcrumbs, cheese, ketchup, and balsamic vinegar. Stir in the cooled vegetables.
4. Shape meatloaf: Place the mixture on a baking sheet and shape it into a loaf.
5. Make glaze: Mix the remaining ketchup, balsamic vinegar, and red pepper flakes. Brush over the meatloaf.
6. Bake: Bake for 1 to 1 1/4 hours, until golden brown.
7. Rest and serve: Let the meatloaf rest for 10 minutes, slice, and serve with parsley.

Recipe Tips:

• Cool vegetables before mixing: Let the cooked vegetables cool down before adding them to the meat mixture to avoid making the meatloaf too wet.
• Don’t overmix the meat: Mix the meat and other ingredients gently to avoid a dense meatloaf. Overmixing can make it tough.
• Use a meat thermometer: To make sure the meatloaf is fully cooked, use a thermometer. The internal temperature should reach 71°C.
• Rest the meatloaf: Allow the meatloaf to rest for 10 minutes after baking. This helps it stay moist and makes it easier to slice.
• Customize with herbs: Feel free to add your favorite herbs, like oregano or rosemary, to the meat mixture for extra flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover meatloaf, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Let it cool first, then wrap tightly and freeze for up to 3 months.
• Reheat: Heat slices in a pan with a little oil for 3-5 minutes until warmed through.

Nutrition Facts:

• Calories: 293 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 131mg
• Sodium: 450mg
• Potassium: 587mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 27g

Try More Bobby Flay Recipes:

• Bobby Flay Vegetable Meatloaf​
• Bobby Flay Vegetable Meatloaf
• Bobby Flay Balsamic Meatloaf
• Thanksgiving Pioneer-Style Herb Roasted Turkey

Roasted Vegetable Meatloaf with Balsamic Glaze

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: R Roasted Vegetable Meatloaf with Balsamic Glaze

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 15 minutesRest time: 10 minutesTotal time:1 hour 45 minutesServings:6 servingsCalories:293 kcal Best Season:Suitable throughout the year

Description

This delicious and easy-to-make Roasted Vegetable Meatloaf with Balsamic Glaze is perfect for a hearty, nutritious meal. Packed with tender vegetables and a savory glaze, it’s a comforting dish that’s simple to prepare. You can easily swap ingredients for what you have on hand, making it a flexible and satisfying dinner for any occasion.

Ingredients

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
  
• 1 yellow pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
  
• 1/2 teaspoon red pepper flakes, divided
  
• Salt and freshly ground black pepper
  
• 2 large eggs, lightly beaten
  
• 1 tablespoon finely chopped fresh thyme leaves
  
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
  
• 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 or Parmesan
  
• 1 cup ketchup, divided
  
• 1/4 cup plus 2 tablespoons balsamic vinegar

Instructions

1. Preheat oven: Preheat your oven to 220°C.
2. Cook vegetables: Heat olive oil in a pan over high heat. Add zucchini, bell peppers, garlic, red pepper flakes, salt, and pepper. Cook for 5 minutes until soft. Set aside to cool.
3. Mix ingredients: In a bowl, whisk eggs, thyme, and parsley, then add pork, veal, beef, breadcrumbs, cheese, ketchup, and balsamic vinegar. Stir in the cooled vegetables.
4. Shape meatloaf: Place the mixture on a baking sheet and shape it into a loaf.
5. Make glaze: Mix the remaining ketchup, balsamic vinegar, and red pepper flakes. Brush over the meatloaf.
6. Bake: Bake for 1 to 1 1/4 hours, until golden brown.
7. Rest and serve: Let the meatloaf rest for 10 minutes, slice, and serve with parsley.

Notes

• Cool vegetables before mixing: Let the cooked vegetables cool down before adding them to the meat mixture to avoid making the meatloaf too wet.
• Don’t overmix the meat: Mix the meat and other ingredients gently to avoid a dense meatloaf. Overmixing can make it tough.
• Use a meat thermometer: To make sure the meatloaf is fully cooked, use a thermometer. The internal temperature should reach 71°C.
• Rest the meatloaf: Allow the meatloaf to rest for 10 minutes after baking. This helps it stay moist and makes it easier to slice.
• Customize with herbs: Feel free to add your favorite herbs, like oregano or rosemary, to the meat mixture for extra flavor.

Keywords:Roasted Vegetable Meatloaf with Balsamic Glaze