by Jeanette 33 Comments
Balsamic Glazed Roasted Vegetable Meatloaf is full of flavor and a great way to include vegetables in a family-friendly meal.
You’re either a meatloaf lover or a meatloaf hater. I happen to like meatloaf, but I know plenty of people who have an adverse reaction at the very mention of it. Several years ago, my sister passed along a healthy meatloaf recipe by Bobby Flay that included lots of finely chopped roasted vegetables in the meatloaf mix, topped with a sweet and tangy balsamic ketchup glaze. I was skeptical at first and was afraid my kids would revolt at the thought of having vegetables in their meatloaf, but I was wrong.
In fact, my kids absolutely love this meatloaf. My oldest son is the only one who refuses to touch meatloaf, but the other boys keep telling him how good “mom’s meatloaf” is. I’ve been tweaking the recipe a bit the last few years, making it gluten-free (using gluten-free rolled oats) and lightening it up by using ground turkey, chicken, or lean ground beef. Because there are so many vegetables in this meatloaf recipe, it’s really moist. I also added mushrooms to the recipe which I whirled around in my food processor until finely chopped. I just love how the vegetables bulk up this meatloaf – sneaky mom I know ;).
I actually think this balsamic glazed roasted vegetable meatloaf is prettier than most meat loaves – it’s hard to take pictures of brown food that look good, so the little bits of red bell pepper actually make this more appetizing. I made this the other night and served it with simply steamed broccoli drizzled with a little garlic infused extra virgin olive oil, and roasted garlic mashed potatoes moistened with chicken broth, non-fat Greek yogurt, a little low-fat milk and a little extra virgin olive oil. The boys welcomed this comfort meal, and I was happy that it was lighter and healthier than your average meatloaf.
5 from 2 votes
Instead of the balsamic ketchup glaze, you can also use honey mustard.
CourseMain Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 305 kcal
Ingredients
- 1tablespoonolive oil
- 1large zucchinifinely diced
- 1red bell pepperfinely diced
- 1 8-ouncepackage mushroomsfinely minced (I used the food processor and pulsed them)
- 3clovesgarlicsmashed to a paste with kosher salt
- 1/2teaspoonred pepper flakes
- salt and pepper to taste
- 2large eggslightly beaten
- 1teaspoondried thyme
- 2poundsground turkeychicken, lean ground beef or a mixture
- 1cupgluten-free oatmealprocessed in a food processor or gluten-free breadcrumbs (use ends of gluten-free bread)
- 1/2cupgrated Romano cheese
- 1cupketchupdivided
- 1/4cupplus 2 tablespoons balsamic vinegar
Instructions
Preheat oven to 350 degrees.
Heat oil in a large saute pan over medium heat. Add zucchini, pepper, mushrooms, garlic paste, and 1/4 teaspoon red pepper flakes. Cook until vegetable are just softened, about 5 minutes. Season to taste with salt and pepper. Set aside to cool.
Put eggs, thyme, ground meat, ground oatmeal or bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and cooled vegetables in a large bowl and mix until just combined.
Mold meatloaf into a loaf shape on a parchment paper lined baking sheet. Whisk together remaining 1/2 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes. Brush mixture on top and sides of meatloaf. Bake for about 1 hour, depending on how thick the meatloaf is. If meatloaf is browning too quickly, turn oven down to 325. Let meatloaf rest for 10 before slicing.
Recipe Notes
Adapted from Bobby Flay.
Nutrition Facts
Balsamic Glazed Roasted Vegetable Meatloaf
Amount Per Serving (8 g)
Calories 305Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 131mg44%
Sodium 450mg20%
Potassium 587mg17%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 27g54%
Vitamin A 875IU18%
Vitamin C 25.7mg31%
Calcium 114mg11%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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