Roasted Vegetable Meatloaf with Balsamic Glaze

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Hands down, excellent! Hubbie, my mother and I rate it excellent. I did a combo of 1/2 all white turkey and 1/2 dark meat. Also replaced the panko with Honeyville's blanched ground almond meal. I made it in parts over a couple of days and combined it all an hour before ready to cook it. I tasted just the veggie mixture as it smelled wonderful (hard to believe it would be wonderful without onions but I will make that combo in the future, for sure! Also used the cuisanart and pulsed all the veggies. Perfect - no mush. Our 4 & 6 YO said they didn't like it - they like their ground meat "burger-fied." The 2 YO liked it!

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Love this recipe!!!

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Epic! I agree most with waiting to put the glaze on until the last 30-45 minutes of cooking. I like all the other combinations of meats and veggies others have posted. I've tried a few of my own and every time this recipe can't fail. The balsamic/ketchup glaze is the icing on the cake. Run, don't walk to the kitchen to make this recipe.

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I made this meatloaf gluten and dairy free by using gluten free breadcrumbs and adding an additional egg instead of the cheese. I also used 97/3 turkey meat instead of the meat suggested and added one small yellow onion. It was so good! I will definitely make this again and again : Thank you for making such a delicious recipe that can be versatile.

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I have made this several times now and it is outstanding!.I usually use leftover grilled veggies (squash, onions, mushrooms and peppers I have in the freezer.I also mince carrots and celery to add just to sneak in a few more veggies.Each time I have made this, it has been delish and has gotten rave reviews. No problem with slicing for meatloaf sammies the next day. The balsamic and ketchup glaze makes it. Bobby rocks!

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The recipe as posted here is missing an ingredient--on the Throwdown show, where Bobby makes this dish, he explicitly mentions using an onion in the vegetable mixture. Sure enough, if you check this same recipe in the Throwdown Cookbook, it specifies "a small onion, minced" to be included in the vegetable mixture. (Also, the Throwdown Cookbook specifies Romano cheese, not Romano or Parmesan.

I have found the adding the small minced onion, per the TV show and the cookbook, adds extra savor and depth to this meatloaf, raising it from superb to sublime. The Food Network Web site should make this correction to the recipe printed here.

Finally, if you want an easy way to gauge when it's done--use a digital thermometer and take the meatloaf out when the center registers 160 degrees, the recommended temperature for well-done ground red meat.

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I held a meat loaf "Throw Down" with 5 different meatloafs - a few Food Network recipes and most were more traditional than this recipe - one was an untraditional turkey meatloaf. Everyone including kids voted and this meatloaf stood as the winner. It will be featured against new meatloaf recipes in next years competition. I can't wait to see which one wins!

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I am a traditionalist when it comes to meatloaf and I wasn't expecting to like this. However, I loved it. So flavorful and satisfying.

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To die for! Yes, it's a bit of preparation - no doubt about it. But the flavors are so fabulous and it makes the very best leftovers. My husband loves this and we have meatloaf sandwiches the next day and at least another dinner, as well. Yum. We make ours with ground turkey - it works amazingly well and it is not dried out at all. Love that Bobby Flay!

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This is wonderful! I am a meatloaf fanatic and have wanted to try this for awhile. I was skeptical about the amount of veggies and balsamic vinegar but I followed the recipe to a T and it turned out great. I did drain the veggies after I sautéed them because I didn't want so much liquid in the meatloaf. I also drained the fat from the meatloaf twice while cooking. It was still moist and flavorful. The glaze is a must!