Savory Roasted Veggie Balsamic Glazed Meatloaf
Indulge in a succulent meatloaf that is bursting with flavors and textures. This Savory Roasted Veggie Balsamic Glazed Meatloaf combines a medley of fresh, finely diced vegetables, lean meats, and aromatic herbs, all enveloped in a tangy balsamic glaze. Inspired by Bobby Flay's delicious culinary creations, this dish is perfect for family dinners or meal prep, providing both comfort and nutrition in every slice. Serve it alongside mashed potatoes or a fresh garden salad for a balanced meal that everyone will love.
6
Servings
385
Calories
20
Ingredients
Ingredients
olive oil
3 tablespoons (none)
zucchini
1 large (finely diced)
red bell pepper
1 (finely diced)
yellow bell pepper
1 (finely diced)
yellow onion
1 (finely diced)
salt
to taste (none)
black pepper
to taste (freshly ground)
garlic cloves
5 (finely chopped)
red pepper flakes
1/4 teaspoon (none)
large eggs
2 (lightly beaten)
fresh thyme leaves
1 tablespoon (finely chopped)
fresh parsley leaves
1/4 cup (chopped)
ground pork
1/2 lb (none)
ground veal
1/2 lb (none)
ground chuck
1 lb (none)
panko breadcrumbs
1 cup (Japanese style)
freshly grated Romano cheese
1/2 cup (none)
ketchup
1 1/2 cups (divided)
balsamic vinegar
1 cup (none)
balsamic vinegar
2 tablespoons (none)
Instructions
1
Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
2
In a large skillet over high heat, heat the olive oil until shimmering. Add the finely diced zucchini, red and yellow bell peppers, and yellow onion. Season with salt and freshly ground black pepper. Sauté for about 5 minutes or until the vegetables are nearly soft.
3
Add the chopped garlic and red pepper flakes, stirring for an additional 30 seconds until fragrant. Remove the pan from heat and set the mixture aside to cool slightly.
4
In a large mixing bowl, whisk together the lightly beaten eggs, fresh thyme, and parsley.
5
Add the ground pork, veal, and ground chuck to the bowl, followed by the cooled vegetable mixture, panko breadcrumbs, 1/2 cup of ketchup, and 2 tablespoons of balsamic vinegar. Mix everything gently until just combined; do not overmix.
6
Transfer the meat mixture onto the prepared baking sheet and shape it into a loaf form.
7
In a small bowl, whisk together the remaining 1 cup of ketchup and 1 cup of balsamic vinegar. Brush this mixture generously over the entire loaf for a flavorful glaze.
8
Place the meatloaf in the preheated oven and bake for approximately 1 to 1 1/4 hours, or until the internal temperature reaches 160°F (71°C).
9
Once baked, remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing.
Nutrition Information
22.3g
Fat
18.2g
Carbs
25.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Veggie Balsamic Glazed Meatloaf?
It is a succulent meatloaf featuring a blend of ground pork, veal, and chuck mixed with finely diced sautéed vegetables and topped with a tangy balsamic glaze.
Who inspired this meatloaf recipe?
This recipe is inspired by the culinary creations of Bobby Flay.
What oven temperature is required for this recipe?
The oven should be preheated to 425°F (220°C).
How long does the meatloaf need to bake?
The meatloaf typically bakes for approximately 1 to 1 1/4 hours.
What is the target internal temperature for the meatloaf?
The meatloaf is fully cooked when it reaches an internal temperature of 160°F (71°C).
How long should the meatloaf rest after baking?
It is recommended to allow the meatloaf to rest for 10 minutes before slicing.
What types of meat are used in this recipe?
The recipe uses a combination of 1/2 lb ground pork, 1/2 lb ground veal, and 1 lb ground chuck.
Which vegetables are included in the meatloaf?
The meatloaf includes zucchini, red bell pepper, yellow bell pepper, yellow onion, and garlic.
What kind of breadcrumbs are used?
The recipe calls for 1 cup of Japanese-style panko breadcrumbs.
How is the balsamic glaze made?
The glaze is made by whisking together 1 cup of ketchup and 1 cup of balsamic vinegar.
What cheese is included in the mixture?
The recipe uses 1/2 cup of freshly grated Romano cheese.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What is the calorie count per serving?
Each serving contains approximately 385 calories.
How much protein is in one serving?
There are 25.7g of protein per serving.
What is the fat content per serving?
Each serving contains 22.3g of fat.
How many carbohydrates are in a serving?
There are 18.2g of carbohydrates per serving.
Should the vegetables be sautéed before mixing?
Yes, sauté the diced zucchini, peppers, and onions in olive oil for about 5 minutes until nearly soft.
How do I prepare the baking sheet?
Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
What herbs are used for seasoning?
The recipe uses fresh thyme leaves and fresh parsley.
Can I add spice to this meatloaf?
Yes, the recipe includes 1/4 teaspoon of red pepper flakes for a subtle hint of heat.
How do I prevent the meatloaf from becoming tough?
Mix the meat and ingredients gently until just combined and avoid overmixing.
What role do eggs play in the recipe?
Two lightly beaten eggs are used as a binder to help the meatloaf hold its shape.
What should I serve with this meatloaf?
It pairs perfectly with mashed potatoes or a fresh garden salad.
How much garlic is required?
The recipe calls for 5 finely chopped garlic cloves.
Is the glaze only applied to the top?
The instructions suggest brushing the glaze generously over the entire loaf.
Is this recipe good for meal prep?
Yes, it is excellent for meal prep as it provides both comfort and nutrition in every slice.
How much balsamic vinegar is mixed directly into the meat?
2 tablespoons of balsamic vinegar are mixed into the meat mixture itself.
What type of onion is used?
One yellow onion, finely diced, is used in the recipe.
How much ketchup is used in total?
The recipe uses 1 1/2 cups of ketchup total, divided between the meat mixture and the glaze.
How should I shape the meatloaf?
Transfer the mixture to a parchment-lined sheet and shape it by hand into a loaf form.