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.
Balsamic Glazed Roasted Vegetable Meatloaf
- 1 tablespoon olive oil
- 1 large zucchini finely diced
- 1 red bell pepper finely diced
- 1 8- ounce package mushrooms finely minced (I used the food processor and pulsed them)
- 3 cloves garlic smashed to a paste with kosher salt
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 2 large eggs lightly beaten
- 1 teaspoon dried thyme
- 2 pounds ground turkey chicken, lean ground beef or a mixture
- 1 cup gluten-free oatmeal processed in a food processor or gluten-free breadcrumbs (use ends of gluten-free bread)
- 1/2 cup grated Romano cheese
- 1 cup ketchup divided
- 1/4 cup plus 2 tablespoons balsamic vinegar
- 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.
Adapted from Bobby Flay.