Roasted Vegetable Meatloaf with Balsamic Glaze

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NessaSays, your instructions were very helpful! Thank you.

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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.

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Incredibly delicious! Makes the house smell so good while it is baking in the oven!

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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.

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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!!

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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

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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!

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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!

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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.

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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!