Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze

Total Time
1hr 55mins
Prep 30 mins
Cook 1 hr 25 mins

I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Heat the oil in a large saute pan over high heat.
  3. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
  4. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
  5. Set aside to cool.
  6. Whisk together the eggs and herbs in a large bowl.
  7. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
  8. Mold the meatloaf on a baking sheet lined with parchment paper.
  9. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
  10. Bake the meatloaf for approximately 1 to 1 1/4 hours.
  11. Remove from the oven and let rest 10 minutes before slicing.

Reviews

(1)
Most Helpful

This was excellent! Very hearty and very flavorful. We used 1 1/2 lbs of ground chuck and 1/2 lb pork because veal was too hard to find. It turned out excellent. The glaze is very tangy and really adds flavor. Thanks for posting this!

playingw/flavors January 06, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a