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

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.


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Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 335
This is a delicious meatloaf recipe.  After reading the previous reviews, I baked at 400 degrees for 1/2 hour before adding the glaze (which is wonderful).  I think this makes 8-10 servings---6 servings would be very large. item not reviewed by moderator and published
I have made this several times, and it's a very forgiving recipe.Veggies can vary, I've forgotten the parmesan cheese, put red pepper in the meatloaf, not just the glaze..done 1/3 with pork, beef, lamb. It's delicious and company worthy, but...try it yourself and adjust the red pepper in the glaze if you need to, it can be spicy. Also, chop the veggies up, because too big = meatloaf plus veggies, not veggie meatloaf. As other posters have noted, it may not take as long to bake, so check. The balsamic/red pepper/catsup combo is a zing if you're having company. Homey but with a twist! item not reviewed by moderator and published
I am sure this might be a great recipe but the glaze burned. I think I either have to put the glaze on near the end of the cooking process or lower the temp from 425 to 325. item not reviewed by moderator and published
I've cook this twice now. The first time my balsamic/ketchup glaze got way too black by the end of the cooking time. This last time I added when I thought I had about 15 left. This cooks a lot faster than the 1 1/2 hour that the recipe calls for. I try to check the internal temperature after about 50 minutes. Excellent tasting recipe and great for left overs. item not reviewed by moderator and published
This meatloaf had great flavor! I didn't have any fresh herbs on hand so I used a tablespoon of some good dried herbes de provence instead. The flavor of the balsamic/ketchup glaze was very nice, especially the parts that caramelized. I used extra veggies including some shredded carrots, formed the mixture into two loaves and baked for an hour. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was OK... item not reviewed by moderator and published
This was a wonderful dish to make and eat. Very tasty and easy to prepare. Highly recommend to a sceptic. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Hands down, the best meatloaf ever. Have made it tons of times and everyone raves about it! Thanks bobby! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very good. The balsamic glaze was different but pretty good. This is a keeper. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I liked this recipe a lot. It was very different, the balsamic gives it a nice bright flavor. I will make this again , item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
NessaSays, your instructions were very helpful! Thank you. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Incredibly delicious! Makes the house smell so good while it is baking in the oven! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
easy and guilt free. loved it!! item not reviewed by moderator and published
This is meatloaf taken to the next level - it is wonderful! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
This is the best meatloaf recipe ever. My husband eats almost the whole thing in one sitting and it is a BIG meatloaf! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 !! item not reviewed by moderator and published
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! item not reviewed by moderator and published
What a delicious way to sneak in veggies! I did add some onion to the peppers and zucchini. Next time I'd probably add a bit of carrot too - just for more nutrition. My husband, who usually isn't a huge fan of ground turkey, ate 1/4 of the loaf! Great healthy recipe! item not reviewed by moderator and published
Absolutely delicious!! I love this recipe. Most times I substitute the zucchini for a grated carrot and add a diced onion with all the other veggies. Also, I leave out the cheese and add 1 TB of worcestershire to both the meatlof and the sauce on top because thats what Bobby did on the program. Great whichever way you make it though : item not reviewed by moderator and published
This was fantastic, especially the ketchup/balsamic glaze. I had to substitute a yellow squash for one of the peppers and I only had a green pepper (although I much prefer red and yellow, and it was still delicious. I will definitely make this again. item not reviewed by moderator and published
I love this meatloaf....my husband will ask for it! I don't care for veal so I only use the pork & beef but the meat is so juicy with all of the veggies and I love that it has some heat! Thank you Bobby! item not reviewed by moderator and published
The taste of the meatloaf and the glaze were just OK. I did not especially like the glaze, and put it on the last 15 minutes of cooking. The prep took a lot of time and I did not find the taste to be that good. I made the recipe exactly as written, and would not make this again. I have had much better tasting meatloaf. I am sorry, Bobby, but this meatloaf just did not impress. item not reviewed by moderator and published
This was a delicious meatloaf! I normally do not like meatloaf as i am not a beef eater and i always find its way too dry but this one is super moist and very flavorful. I used a pork and beef mixture using slightly more pork than beef. I also added a small onion as some of the other reviews suggested. The vegetables gave it a nice flavor and the balsamic glaze was sweet and delicious. Definitely not your ordinary meatloaf! item not reviewed by moderator and published
My nine year old made this by herself and it was awesome. She did add a chopped yellow onion and followed the advice of other reviews and waited to add the balsamic glaze until 20 minutes prior to being done. She also shaped the meatloaf into a heart as only a child would, and served it to her Dad for dinner. item not reviewed by moderator and published
This recipe is EXCELLENT! Well worth the prep time. Absolutely delish! : item not reviewed by moderator and published
I made this exactly as written (not like me, I usually add some of my own touches but I resisted and it was absolutely delicious! I had no problem with it staying together and cut perfect slices. I was careful not to overcook the vegies and I think having it sit when it came out of the oven was important. The glaze on the top was so good and the inside was moist, could not have been any better. Love the Balsamic Glaze, never to much of that for me. We Loved this Meatloaf and I've made it many times. I have also substituted fresh ground turkey meat to try to make it a little healthier. Still perfect and even reheated was excellent. item not reviewed by moderator and published
best i've ever had item not reviewed by moderator and published
This is the best meatloaf I ever made. The balsamic glaze made a great finishing touch. Next time I am going to spread it on thicker. item not reviewed by moderator and published
uuuuhhhhmazzzing Meatloaf!! Only downfall is the prep time. If you eat dinner at 7pm than you need to start preparing this at 5pm. item not reviewed by moderator and published
Fan favorite! item not reviewed by moderator and published
This recipe is a perfect spin on meatloaf. I have made it for both family and friends and they can't get enough. My kids will eat it and can't tell that I have hidden veggies inside this wonderful recipe. And finally the balsamic glaze is easy to make... Hats off to Bobby your the best. item not reviewed by moderator and published
This is the best. I made it once and now my kids want it all the time. I have modified by substituting spicy Italian sausage for the veal and pork just to get it more of a kick. Always moist and always a crowd pleaser. Make sure to add more red peppers to the glaze to top it off and surprise everyone. item not reviewed by moderator and published
This receipe is unbelievable! I have made it for birthdays and Christmas and everyone always loves it and goes back to seconds! It is great with mashed sweet and white potatos. item not reviewed by moderator and published
I have been making this recipe for a few years now. This is the BEST meatloaf I have ever tasted... The glaze is soooo delicious!!!! And the roasted veggies make the flavors pop. It is just SO moist!! I can never find ground veal in my grocery store so just use 1 1/2 lbs of ground chuck and 3/4 lb of ground pork. I also save a lot of chopping time by buying the pre-chopped veggies. I prepared the meatloaf early the day I was serving it and just put it in the fridge without the glaze. 30 minutes before it needed to go into the oven, I took it out of fridge, pre-heated the oven, and put the glaze on. It came out perfect 1 hour later!! : item not reviewed by moderator and published
VERY TASTY! ADDED 1 ONION AND USED EQUAL RATIO OF GROUND BEEF AND PORK. ADDED GLAZE 20 MINUTES BEFORE IT WAS DONE AND GLAD I DID. I REALLY DO NOT THINK IT WOULD HAVE BEEN AS GOOD DUE TO THE HIGH HEAT IF I WOULD HAVE PUT IT ON AT THE BEGINNING. HAPPY COOKING TO ALL! item not reviewed by moderator and published
THE BEST EVER!! A FAVORITE AT OUR HOUSE!! NOT LIKE THE TYPICAL MEATLOAF. IF YOUR NOT A MEATLOAF FAN THEN TRY THIS, YOU'LL BE HOOKED!! item not reviewed by moderator and published
I am not usually a meat loaf fan but I LOVE this recipe! This meatloaf is so good it deserves to be paired with an excellent bottle of wine. My wife and I recently served it to several of our foodie friends and they all asked me to print the recipe for them before they went home. Like many users we occasionally make a few small changes to the recipe. Try substituting shallots for garlic or adding a few jalapenos. item not reviewed by moderator and published
This was so good!!! I was a bit scared about what my husband would think with the addition of all the veggies, but he loved it! The flavor was incredible. I added an onion, and minced the garlic instead of making it into a paste (I didn't have a way to smash it, and also waited until the last 30 minutes to put the glaze on as everyone recommended. Delicious! item not reviewed by moderator and published
This was absolutely amazing. Loved the addition of the veggies in this. My husband was expecting my regular meatloaf. One bite of this and he was amazed how good it was. When I told him it was Bobby Flay he was not surprised. It made great sandwiches the next day. I served Bobby's Smoked Chile Scalloped Sweet Potatoes with this. A great combination for dinner. This will be a regular dinner at our house. item not reviewed by moderator and published
Excellent. U even used 1/2 ground turkey and 1/2 12% fat ground beef. Still was great. Fabulous the next morning with fried eggs on a slice. Thanks, Bobby! item not reviewed by moderator and published
I don't like meatloaf, ketchup OR balsamic vinegar but I love this meatloaf!!! Best I've ever had and we make it pretty often. item not reviewed by moderator and published
This is the absolute BEST meatloaf I have ever had!! The balsamic in it and w/the ketchup topping-awesome flavor. Bobby Flay, you are a master!! item not reviewed by moderator and published
This meatloaf was heavenly!! used beef and sausage This is a keeper!! item not reviewed by moderator and published
Outstanding! Easy to make and the flavors are amazing. item not reviewed by moderator and published
This meatloaf is amazing! I'm always trying to incorporate more veggies into our family meals! I did not have veal or pork so I used half ground buffalo & half ground turkey. Worked well. item not reviewed by moderator and published
I grew up HATING meatloaf but I think this recipe is wonderful! I notice it has red and yellow peppers listed...I switched out the yellow pepper for onion since I think that is what it was supposed to be. I use Parmesan breadcrumbs instead of panko but other than that I make it exactly as listed! I do make this in mini meatloaf pans...you get 8 mini meatloaves this way. I cook it half the time in the recipe. I freeze them individually and take one or two out at a time to make a meal or they make AWESOME sandwiches! item not reviewed by moderator and published
So yummy but very sweet item not reviewed by moderator and published
I have found my new favorite meatloaf! Very FLAYvorful (Sorry I made it exactly as directed, but I used 1 pound ground turkey instead of veal, and the rest ground pork and hamburger. Really, really good, and I usually only like meatloaf cold the next day for sandwiches. My husband loved it, too! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Love this recipe!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made this recipe for the first time. My only complaint was the thyme. Maybe it's a pregnant thing, or maybe it's a me-thing, but I didn't like how strong it was. I'll definately use less next time or dried to see if I can get a little less taste from the thyme. Other than that, it was amazing. My family, who are very picky eaters, said that it was by far, the best meatloaf. EVER! We made this using all lean ground beef. I made one loaf without the veggies and chilli flakes for my dad because he can't do peppers. I loved the flavor that was brought out by the basalamic vinegar. It was amazing! And I loved the zing from the chilli flakes. item not reviewed by moderator and published
this recipe is amazing. didn't have any zuchini in the fridge, so i subbed a bunch of asparagus. also, when i formed my loaf, it wasn't made very deep/thick so my cokking time was MUCH shorter. for the meat i used 1 lb sausage & 1 lb ground turkey. the glaze was put on in the last 20 minutes as was recommended by a previous poster. however, the wife wanted more crunch so i might put the glaze on earlier in order to form more of a crust. this is what the recipe recommends so i am sure its great that way too. it turned out to be VERY delicous and will DEFINITELY be made again. item not reviewed by moderator and published
Best Meatloaf EVER. For those of us who can't find (or afford) ground veal, I just used 1 lb of ground pork and 1 lb of ground beef. Regular bread crumbs work great instead of Panko, and I used dried Thyme. The only thing else I changed was waiting to put the glaze on until about 30 minutes before pulling the loaf out. At 425, the glaze tends to burn if left in for over an hour. item not reviewed by moderator and published
This meatloaf taste wonderful. While it was cooking the smell of it made my mouth water. I have saved this receipe to make again and again. item not reviewed by moderator and published
Best meatloaf ever! We loved this! item not reviewed by moderator and published
My boyfriend and I are thoroughly addicted to this meatloaf. I make it at least once a month. The only changes we make mostly relate to the amazing glaze. We put about double the amount of ketchup/balsamic called for into the meat mixture. We make 4 mini meatloaves instead of one big one so that there's more glaze on the whole thing overall (and makes the leftovers easier for taking as lunch. In fact, I'm making this tonight and we have sandwiches planned for the leftovers for lunch tomorrow! YUM! item not reviewed by moderator and published
This is by far the best meatloaf recipe ever! I am not a meatloaf lover at all, but Bobby transformed me! This is the only recipe I use now, and have made it several times. I can't always find ground veal, so I use ground turkey instead. Still very very good! Highly recommended! Five stars! item not reviewed by moderator and published
Great dinner wife luvd it item not reviewed by moderator and published
THE BEST EVER!!!! I agree with those that say they are never disappointed using Bobby's recipes! Very simple to make..anyone can do it. item not reviewed by moderator and published
EVERYONE LOVED IT!! Even meatloaf haters!!!!Must use the glaze. item not reviewed by moderator and published
FANTASTIC! BEST MEATLOAF EVER! The balsamic vinegar & ketchup glaze is delicious. I will make this again and again and again. Even my children liked the veggies in the meatloaf :-) Great for leftovers as well; Top a slice of the meatloaf with Gouda cheese and serve on French bread item not reviewed by moderator and published
Bobby Flay you're a genius. You are my favorite chef of all time and your recipes never disappoint. item not reviewed by moderator and published
Tried a Flay recipe for the first time after my daughter made his burger recipe which was to die for!!! BEST BURGER EVER!!! I picked this meatloaf recipe because I had a craving for it, haven't had meatloaf for a long time. The meatloaf was the ULTIMATE BEST EVER!!!! BEST thing I ever cooked, incredible taste! Chef Flay has a great eye for cooking! I'm onto the next recipe from him :) item not reviewed by moderator and published
Delicious!!!! I absolutely love this recipe i make it again and again for my family!!! I also add a medium diced carrot in there, great way to get your kids to eat more veggies! item not reviewed by moderator and published
You will never make your grandma's meatloaf again. Moist, flavorful and delicious!!! It appears to be a lot of ingredients, but easy to make. This replaces my meatloaf stuffed with mashed potatoes & cheese any day, and it is good! Thanks BF item not reviewed by moderator and published
Best meatloaf ever! I have never liked meatloaf and thought it was a waste of good hamburger meat but Bobby has changed my mind. Even my wife who likes meatloaf thought this was the best. The only changes that I made was to use 1 pound of ground pork, left out the veal and added a chopped onion. Make sure you cook it for the full hour and 1/4 and let rest for at least 10 minutes. Definitely a keeper! item not reviewed by moderator and published
Incredible. I loved the glaze but you have to be careful not to burn it. Its best to put it on more towards the end of the cooking process. item not reviewed by moderator and published
This is NOT your mother's meatloaf. UNBELIEVABLE!!! item not reviewed by moderator and published
WOW! Followed the recipe exactly and LOVED it. This meatloaf is so moist and flavorful, definately a keeper recipe. The glaze has just the right touch of heat. I did use a very good 25 year old balsamic vinegar and it was perfect in this dish. item not reviewed by moderator and published
In a word, DELICIOUS!! item not reviewed by moderator and published
AFTER READING ALL THE REVIEWS, I HAD TO TRY THIS. THEY WERE RIGHT - AT LEAST THE ONES WHO LIKED IT - AND I WAS ONE OF THEM. THIS IS A REALLY MOIST MEATLOAF AND THE GLAZE IS WONDERFUL. ADDED ONIONS TO THE VEGIE MIX, BUT OTHER THAN THAT FOLLOWED THE RECIPE EXACTLY. A KEEPER! item not reviewed by moderator and published
All I can say is OMG!!! Sooooo good!!! This was a hit with my family, the only thing I changed was the meats. I used 1 Pound of lean ground beef and 1 pound of jimmy dean's pork sausage. Thank you food network and Boddy for sharing this wonderful recipe. item not reviewed by moderator and published
This is my new go-to meatloaf recipe! It was so tasty and moist. A bit more work as far as prep goes - all the chopping - but well worth it! I made a full recipe for two of us, and have enough left over for lunch and another dinner. I cut down on the red pepper flakes a bit because some of Bobby's recipes are too spicy for us, but everything else I did exactly as written. Great way to get your veggies! I mixed beef and ground turkey since I was a little short on the beef, and it was great. item not reviewed by moderator and published
Best meatloaf ever!! I love the balsamic flavor... as well as the parmesan on the inside. It smells so wonderful while it's cooking. It's just beautiful. Oh, just out of personal preference I leave out the veal, but the beef/pork mixture is very flavorful. I really can't believe this was the losing recipe in one of Bobby's throwdowns. It's my new favorite. item not reviewed by moderator and published
Killer.Period. Added eggplant, leeks, oven roasted tomatoes, drained rotel...Thank God 4 Leftovers! item not reviewed by moderator and published

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