Roasted Vegetable Meatloaf With Balsamic Glaze - Bobby Flay

Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving.

Ready In:
2hrs
Serves:
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ingredients

directions

  • Preheat oven to 425°F.
  • Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
  • Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
  • Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
  • Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
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"Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving."
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  1. Miki Z.
    Hands down THE best meatloaf. Sometimes I don't even do the glaze. I always make two for a family of five and rarely ever have leftovers - yes it is that good!
    Reply
  2. tracyfpace
    I've never had a meatloaf I loved until trying this one. It simply fantastic, full of crazy flavor, and it is so moist. Like most recipes, I can never avoid making personal tweaks. I substitue grated Dubliner cheese for the romano (and double the amount). I also use a bag of butter & garlic croutons which I pulverize into crumbs inside the bag and use them in place of the panko breadcrumbs. Talk about kicking the flavor up a notch. It's simply fantastic and is the only meatloaf I ever make now.
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  3. Svetlana
    SO GOOD! Before I found this recipe, I hadn't had meatloaf since I was forced to eat it as child. Now, I've made it twice in the past 3 weeks! <br/>The first time I made it, I used whatever vegetables I had on hand--mostly carrots and onions. The second time, I used everything specified in the recipe. I roasted them all in the oven, including two heads of garlic, and then pretty much pureed them in the food processor. <br/>For the meat, I used 1.25 lbs of "meatloaf mixture" (beef, pork, veal) and 1 lb plain ground beef, so I had a little extra meat. I made extra glaze because of this, and because I formed the mixture into two loaves (extra surface area), but I definitely didn't need to. I applied the glaze liberally 5 times--once before putting it in the oven, then every 15 minutes while baking, and I still had glaze left over. I baked them for the full 1 hour 15 minutes. My husband and I loved it the first time I made it, but we agree that it was much better the second time!
    Reply
  4. bugged out bird
    i have been making this ever since i saw bobby whip it up on tv..awesomely good! best meat loaf ever!
    Reply
  5. patriciaweir
    My mom made a vegetarian version of this recipe, and it was a hit! She simply substituted soy crumbles for the meat and other than that followed the recipe. It was SO good. A great alternative to traditional meatloaf.
    Reply
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