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

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    2 Total Reviews

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    • on June 24, 2008

      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!

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    • on January 29, 2008

      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!

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    Nutritional Facts for Roasted Vegetable Meatloaf With Balsamic Glaze

    Serving Size: 1 (366 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 590.5
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 12.1 g
    Cholesterol 179.8 mg
    Sodium 793.0 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 2.4 g
    Sugars 14.9 g
    Protein 35.8 g

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