Roasted Vegetable Meatloaf with Balsamic Glaze

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I really enjoyed the flavor of this meatloaf. My husband was thrown off a little with the balsamic glaze as it was tangy, but still enjoyed the overall flavor. Thank you for a new spin on an old time favorite.

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Where are the "Roasted Vegetables" in this recipe?

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This is the best meatloaf I've ever made - it will become a family staple. It wasn't too difficult and the flavors were outstanding. I had to substitute dried thyme for fresh since my grocery store ran out of the fresh stuff just that day. It didn't seem to hinder the taste. The only thing I would do different is cut the glaze in half or by more (maybe 1/4 cup each. You can only use so much and I feel like I wasted so much ketchup and balsamic.

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Loved this recipe.I did not use the squash instead i used a green tomato.The red pepper flakes gave it the perfect heat.And the glaze was excellent.

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This is the best meatloaf I have ever made! I added about a 1/4 of a cup more bread crumbs then listed because I don't like loose meatloaf (I used Progresso Italian Panko bread crumbs. Make sure you mold the loaf on a baking sheet as listed and not in a mold because you want to make sure the entire meatloaf is covered with the delicious ketchup and balsamic vinegar sauce before baking. Really, really delicious.

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My wife and I absolutely loved it. I had two problems that were both my fault: I only had one bell pepper and I didn't have enough ketchup on hand. I had just enough ketchup to include in the meat mix, for the glaze I used an equivalent amount of salsa with honey and panko to thicken it up so that it would adhere to the loaf better.

The result was fantastic. I intend one more alteration: the addition of a little bit of liquid smoke to the meat, perhaps a teaspoon.

Oh, and if you don't have a grinder and can't get the meat ground by your butcher, use your food processor! It does an excellent job.

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Moist with good flavor, not overly spicy.

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I grew up on meatloaf however my Swiss wife was not a big fan because the swiss don't eat it. After several tries of serving her my "homecooked" meatloaf, I watched Bobby make it and it's been a hit ever since. I also put in 2 finely diced jalepeno peppers to add just a little heat. I also add a tablespoon of honey to the glaze which carmelizes nicely.

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on the show last night, Bobby said parmesan instead of romano. Romano is harsh in the wrong recipe. Loved the tip to cook veggies then add to meat. I would prefer cooled veggies.
BY THE WAY, WHERE IS THE WINNING RECIPE???????

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This meatloaf was a bit time consuming. Make sure you have a food chopper or processor, but it is definitely worth it. The meatloaf was incredibly moist and tasty and all of my guests enjoyed it as well.