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    You are in: Home / Recipes / Italian Vegetable Meatloaf With Balsamic Glaze Recipe
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    Italian Vegetable Meatloaf With Balsamic Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    dragonnika0077's Note:

    I combined two recipes I found for meatloaf to make like a super meatloaf. I didn't like just plan meatloaf so I found a couple ways to spice it up. You can use bread crumbs or oats if you want to add another dose of whole grain to your day. You also get your vegetables and meat all in one dish.

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    Ingredients:

    Serves: 10

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
    2. 2
      Whisk the egg and fresh herbs in a large bowl. Add the ground beef, sausage, bread crumbs, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
    3. 3
      Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for about an hour. Let rest for 10 minutes before slicing.

    Ratings & Reviews:

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    Nutritional Facts for Italian Vegetable Meatloaf With Balsamic Glaze

    Serving Size: 1 (196 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 397.5
     
    Calories from Fat 214
    54%
    Total Fat 23.8 g
    36%
    Saturated Fat 8.7 g
    43%
    Cholesterol 82.8 mg
    27%
    Sodium 1387.5 mg
    57%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 7.5 g
    30%
    Protein 24.9 g
    49%

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