Roasted Vegetable Meatloaf with Balsamic Glaze

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 5 min

Yield:
6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan
  • 1 cup ketchup, divided
  • 1/4 cup plus 2 tablespoons balsamic vinegar
Directions

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. 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, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    330 Reviews
    5330
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Followed the recipe almost to perfection, just added worcestershire to all of the other flavorings. I just thought it was required, but it is a very moist meatloaf and I feel good about serving it to my kids, it has lots of veggies. I did ground them in the food processor before mixing the beef, and that maybe helped to my meatloaf not binding together as well as I would like. I know that there is the trend of not sneaking veggies into toddlers' food, but they ate it, next time I will try without processing the vegetables. Delicious and worth all the time and work.
    This is my fave meatloaf of all time. It's strong on balsamic which is one of my favorite flavors. I cook it at 400 and check after an hour.
    It was OK...
    This was a wonderful dish to make and eat. Very tasty and easy to prepare. Highly recommend to a sceptic.
    Fantastic recipe - worth every second of chopping. This is a family favorite - even for our picky eater. I often use exclusively ground turkey (because it is what I happen to have on hand), and it is still great.
    Hands down, the best meatloaf ever. Have made it tons of times and everyone raves about it! Thanks bobby!
    Had a family gathering New Years Day and the meat loaf received five starts from everyone. I should have doubled the recipe so we could have leftovers. Loved the balsamic glaze and veggies made the meat loaf very moist and tasty!
    Very good. The balsamic glaze was different but pretty good. This is a keeper.
    I made this recipe this weekend and it was wonderful. The glaze on it made it so tasty and it was moist and everyone loved it. It was the best meatloaf I've made. I will definitely make this again.
    I liked this recipe a lot. It was very different, the balsamic gives it a nice bright flavor. I will make this again ,
    WOW ... This was my first endeavor as a cook and it was worth it. My boyfriend and friends thought that it was the best meatloaf they tasted and it was my first dish that wasn't from a box. THE ONLY SUGESTION I have is use red wine vinegar instead of balsamic. I made it the first time with red wine because we didn't have any balsamic and it was AWESOME. The second time I made sure and get balsamic but in my opinion, it just wasn't as good. The third time I went back to red wine and I put in a pound ground pork and a pound beef because ground veal isn't really carried around here and it was as good as the first time. I don't know if the veal really makes that much of a diff. but using red wine vinegar instead most def. does!!!!!! Thanks Bobby Flay!!!!!!
    NessaSays, your instructions were very helpful! Thank you.
    What I like about this is how versatile it is, I have made it with whatever leftover veggies I have on hand. I have used thyme, sage, cilantro and green onions for the fresh herb, all worked fine. We are on a diet at my house, so I tried it with 7 % fat ground turkey, and less oil, worked great. When out of eggs you can keep ground meat moist with 2- 3 slices bread mixed in a food processor with 2-3 T low fat dairy. Instead of eggs and bread crumbs, it also saves on calories. As the glaze is sweet, I sometimes increase the red pepper, for a little spice. I also like leftovers as sandwiches on sourdough with a few dashes of Worcestershire and melted smoked Gouda. I use 1 to 1 1/2 t Lawrys seasoned salt depending on how many veggies I add. Amount of salt is not included in the recipe. Watch the clock, this cooks faster in my oven. I like to bake it on a Teflon cookie sheet, and it is done in about 45 minutes. I am going to work on a southwestern version.
    Incredibly delicious! Makes the house smell so good while it is baking in the oven!
    Open Pan Roasting for Improved Presentation  
    1. press meat mixture into a loaf pan 
    2. turn loaf pan upside down onto parchment lined jelly roll pan  
    3. remove the loaf pan  
    4. flatten and broaden the meatloaf  
    5. bake @ 275 degrees for two hours to 2.25 hours (+/- 
    This method is superior as opposed to hurrying the roasting process of 425 degrees for just over an hour. As we know, a slower roasting of meats allows the ingredients to meld properly. Employing this method allows a better tasting dish while improving access and presentation. Let me know how it goes.
    This meatloaf gets tastier everytime I prepare it ! When I serve it for my guest they are amazed how flavorful and moist it is. The balsamic glaze and red pepper are a great duo. I am always asked to share the recipe. Kudos to Bobby Flay!!
    This is the best meatloaf I have ever had! I had some venison burger fresh from Kodiak, AK that I was given by a coworker. I thought the balsamic vinegar would help tame the gamey taste of the venison and boy what a winning combo!!! Instead of the gamey flavor, it was just a full flavored taste explosion!! I am so impressed with this amazing Bobby Flay creation! All I can say is bow to the king! Haha
    When i saw "roasted vegetable meatloaf", i thought the vegetables would be roasted. So that's what i did. Tossed chunks of zucchini and red and yellow pepper with olive oil and roasted them until they blackened a bit. Then i chopped them up and added them with their juices to the rest of the ingredients. I also reduced the balsamic a bit since i'm not a big fan of vinegar. I loved the way the glaze caramalized. Turned out great! Thanks for the idea!
    I have made this a number of times, and each time it gets rave reviews. The balsamic/ketchup sauce really gives this meatloaf a different flavor and it's delicious!
    I love extra veggies in my meatloaf, so tried this last night. Sorry, this is the first recipe of Bobby Flay's that my family did not like. Texture was odd, taste too vinegary. Obviously lots of other people like it but for us, we couldn't even eat it.
    Delicious , love this and have made it at least twice. I made it with three pounds of 80/20 ground beef. It made two large loaves, so I could send one home with my parents. Yummy, yummy! My all-time favorite meatloaf. I did add some diced red onion too. Thanks Bobby!
    I love this meatloaf . The first time I made it I used pork and beef, and it was gone in like five minutes. The second time I made it, I made two pans, and they were also G.O.N.E. Now we all crave it. It has a yummy vinegary glaze and the veggies inside make the meatloaf moist. I use ground turkey now, because we can just pig out on pork meatloaf all the time. Don't tell Bobby. 
     
    P.S. - The glaze is so good, you won't get mad if you use turkey.
    This was an instant hit! The balsamic sauce is beyond delicious and portion control went right out the window with this meal. : I changed the recipe slightly to use up what I had on hand - I added mushroom, reduced the bell pepper, and used a combination of ground beef and turkey. I baked it in a glass loaf pan and it was ready at 1 hr 5 minutes. REALLY delicious results, will certainly make this again and will experiment with different veggie combinations.
    easy and guilt free. loved it!!
    This is meatloaf taken to the next level - it is wonderful!
    Meatloaf was Wednesday night supper for me as a child. I thought I loved my mom's (I do but Bobby's recipe is worlds apart! A real winner. We are a foody family (from street food to haute cuisine and my husband can be hard to please. He liked this dish "very much". That says a lot in my world. I absolutely love the tangy deep flavor in the glaze, along with the moist, tasty slightly spicy, loaf. I copied the presentation in the pic and made a loaf that was very wide anhed not very "high". Made a world of difference in texture throughout the entire loaf. Loaves in bread pans can be "mushy" in the middle at times. A real winner for our family!!!
    This is the best meatloaf recipe ever. My husband eats almost the whole thing in one sitting and it is a BIG meatloaf!
    This meatloaf is so tasty!! We weren't crazy about meatloaf until I started making this. Now I make it all the time. I did make a few changes. I added honey to the glaze and I puree veg. (helps with picky eaters. I think either oven temp or time are wrong. I went with 375 for about an hour.
    Oh my ... so yummy !! I made it for my 7 year old, her Nana and Grandpa. We all loved it! I baked it in a muffin tin so we all had a individual servings. It reduced the time to cook and was a beautiful presentation.  
     
    I've saved it to my recipe box and this will forever be my go-to for meatloaf !!
    Wow. The glaze was amazing, slightly crunchy, and the vegetables gave the meatloaf great depth of flavor. I will be making this again and again!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Bobby Flay Fit