Roasted Vegetable Meatloaf with Balsamic Glaze

Total Time:
1 hr 35 min
20 min
10 min
1 hr 5 min

6 servings

  • 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

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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4.8 334
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

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