Roasted Vegetable Meatloaf With Balsamic Glaze

Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

I just saw this on Bobby Flay's show on Food Network. It looked soooo yummy! I can't wait to try it!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
  3. 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.
  4. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Most Helpful

5 5

I saw this on food network and decided to give it a try. It was awesome. I used regular breadcrumbs and added a half of a red onion b/c I had some left over. The store I went to didn't have ground veal so i just used all lean ground beef and it turned out great! Leftovers made good sandwiches too!

5 5

I have made this many times and my whole family loves this with a few modifications. We cut back on the veggies slightly by using only half a yellow and red bell pepper and halof of a zuchinni, otherwise the meatloaf was almost TOO moist. I also just use regular Italian bread crumbs instead of the panko. Lastly we cut the balsamic in half because it was just too tangy with as much as his recipe calls for. They key to the flavor of this are the combination of meats and the fresh thyme, it makes a really huge difference so don't use dried thyme. AWESOME!