Roasted Vegetable Meatloaf with Balsamic Glaze
Show: Throwdown With Bobby Flay
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- Recipe categories: Meat, Vegetables, Zucchini,
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Average Rating:
Total Reviews: 67
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By miacucina
Mlb, FL
on February 17, 2008
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This meatloaf is AMAZING! I was beginning to tire of the same old meatloaf, and this recipe will now be my meatloaf mainstay! While I was nervous about using so many veggies, I trusted the recipe, and it turned out wonderfully. I used parmesan (like in the actual episode, and used 1/2 ground beef and 1/2 ground turkey. The texture was wonderful. I loved the glaze. My picky family asked for seconds and thirds! It paired really well with the Peas, Scallions, and Pancetta and mashed potatoes.
By robgobills_1211666
San Francisco, CA
on February 17, 2008
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This takes some time to prepare, but is well worth it. I added some diced celery and 2 tsp of Worcestershire sauce. And I put the glaze on after 1/2 hr. Perfect.
By jan.franceschel...
Norton, MA
on February 16, 2008
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This meatloaf is awesome! The balsamic glaze really adds a nice flavor. This one is a keeper!
By jackieliz
el paso, tx
on February 02, 2008
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This meat loaf was great! I omitted the bread crumbs as we avoid bread when we can, and you would never know the difference. The balsamic glaze is what makes this delicious, wow is it tasty. A lot of reviews said the glaze burned, so I didn't add it until half way through cooking. Very tangy and sticky-mmmm....
By beckhamwill_2360825
Virginia Beach, VA
on January 30, 2008
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This recipe was outstanding. I did add a little extra ketchup to the meatloaf mixture about 1/3 cup as well as the glaze in which I added about 1/4 cup brown sugar. It was fantastic a new favorite. Prep work was minimized by using a food processor to chop up the veggies. You have to try it at least once if you like meatloaf.
By susanlear_9569927
Piscataway, NJ
on January 24, 2008
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On the TV, Bobby said to cook at 350 Degrees. The recipe I printed from the Food Network site indicates 425 Degrees. Which is correct? I noticed several folks complaining about the Balsamic burning, perhaps the 425 temp is incorrect.
By hectorllevat_95...
Miami, FL
on January 21, 2008
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Nice way to mix it up.
By cynthiabardwell
Greenbelt, MD
on January 07, 2008
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Great recipe! This was light, flavorable, tasty, absolutely delicious! My family loved it! I gave this recipe to a few friends and it is spreading like wildfire! They all love it! I did not have panko bread crumbs, so I used the regular seasoned italian and it was still fabulous. Thanks Bobby, you are now my favorite chef!
By jennidez43_5651314
Norwalk, CA
on October 19, 2007
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I am not a traditional meatloaf fan, but I can eat this style of meatloaf anytime! The flavors are amazing and the balsamic glaze is a wonderful touch. This recipe is easy to follow and prepare. I highly recommend this recipe.
By saintjoe_gsw_81...
San Diego, CA
on August 21, 2007
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People who complained of burning probably didn't put a thick enough coating. A thin layer will dry out and burn if too long in the oven. I used a pretty thick layer and it made a nice cover but didn't char.