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Roasted Vegetable Meatloaf with Balsamic Glaze Recipe

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 251-260 of 320

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  • on April 18, 2008

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    The meatloaf itself was wonderful with the chunks of pepper and zucchini but the best part was the balsamic glaze. Yum! Easy too.

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  • on April 17, 2008

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    This meatloaf is a family hit. I dice the vegetables in the food processor. I threw in a yellow squash along with the other veggies. It was a real hit. I read the reviews, and someone said the baking temperature should be 350. I cooked the meatloaf at the listed 425 for 75 minutes, and the meat was still very juicy. I wonder what the correct temperature is?

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  • on April 13, 2008

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    This meatloaf was easy to make and the very best meatloaf I have ever tasted. I use it on Weight Watchers too. I sent it to my kids and friends to try. Thanks Bobby!

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  • on April 07, 2008

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    Wow great recipe easy to make the men love it!
    one tip I did drain the veggies after I cooked them
    I will make this again

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  • on April 06, 2008

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    Who says all meatloaf has to be dry? A 15 dollar meal that tastes like 50

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  • on March 04, 2008

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    all i can say is this is the best i have ever had & my family. thanks, bobby.

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  • on March 02, 2008

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    I feel a little guilty but I will make meatloaf for the rest of my life the Bobby Flay Way.

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  • on February 26, 2008

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    I really liked this meatloaf- it had really good flavor, and it was an easy way to sneak in some veggies without my family complaining. The balsamic glaze added really nice flavor. I just used regular Italian flavored breadcrumbs and served with garlic mashed potatoes. This meatloaf is even better as leftovers! My husband loved it!

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  • on February 21, 2008

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    I don't like zucchini, so I used a couple carrots instead. The meat loaf is very flavorful, tender and moist. Generally I'm not a big meat loaf fan, but this is one I'll make over and over again. However, be warned the meat loaf this recipe makes is the size of a small aircraft carrier. My guess its more like 10 servings rather than the 6 suggested by the recipe.

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  • on February 18, 2008

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    The vegetable mixture really keeps meatloaf moist and the glaze crusts beautifully and is a perfect compliment to the dish ( I kept some on the side to drizzle after I cut slices for serving - tasty and pretty

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