Roasted Vegetable Meatloaf with Balsamic Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (320)

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Average Rating:

Total Reviews: 320

Showing 91-100 of 320

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  • on February 12, 2011

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    WOW!!!! The layers of flavors, topped by the balsamic glaze and red pepper flakes make this a multiple meal favorite. I've replaced the meat with turkey and it came out just as wonderfully as the meated version.

    Thanks Bobby!

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  • on January 30, 2011

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    This was tasty, but if you're looking for meatloaf this was not it. It is rather "light and fluffy".
    I would consider making this again, but not if I wanted a slice of meatloaf.

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  • on January 29, 2011

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    I missed the flavor of celery in the meatloaf as I believe that was an ingredient my Mother used in her recipe. The wonderful tasting balsamic glaze was dark, and did not have that classic bright red Catsup/sugar glazed look.

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  • on January 29, 2011

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    What a great recipe! Easy to make and a great hit with friends and family.

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  • on January 24, 2011

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    This dish is terrific--moist, sweet, spicy and savory. It is comfort food at its best. I used ground turkey and whole wheat panko bread crumbs. Mashed roasted cauliflower and garlic with sour cream. Added an ice cold beer. Bobby, you are the man!

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  • on January 20, 2011

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    Yummy. Definitely a hit with the family. Balsamic glaze is delicious and icing on the cake. Recommended.

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  • on January 13, 2011

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    My family loved it! I only gave it a four star rating because it seemed a little mushy to me. It might have been because I needed to cook it longer. I put it in for 65 min. I'll try it again with a longer cooking time. Otherwise, great flavor!!

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  • on January 12, 2011

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    Finally found Bobby's recipe from the throwdown with the Collucci brothers. Once again Bobby...EXCELLENT!!! Added a little more garlic, onions and heat. Loved the balsamic glaze. WOW!!!

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  • on January 12, 2011

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    Great recipe! My fussy husband and kids loved iy. They even asked for seconds! They got their veggies and liked it;

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  • on January 09, 2011

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    A perfect recipe for a cold winter day in the midwest. Thanks to other comments I opted to add a bit more heat to counter the sweetness of the dish. I simply amped up the amount of garlic and red pepper flakes. It cooked up beautifully and was absolutely scrumptious. I had never cooked a meatloaf free from on a baking sheet lined with parchment paper. Wonderful result. The meatloaf was beautiful and not too greasy and the cleanup was a breeze.

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