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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 330.4
  • Total Fat: 18.2 g
  • Cholesterol: 122.7 mg
  • Sodium: 583.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 21.4 g

View full nutritional breakdown of Meatloaf with Veggies and Balsamic Glaze calories by ingredient
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Meatloaf with Veggies and Balsamic Glaze

Submitted by: DALE311


Number of Servings: 10

Ingredients

    Roasted veggies:
    3 tablespoons olive oil
    1 large zucchini, finely diced
    1 red bell pepper, finely diced
    1 yellow pepper, finely diced
    5 cloves garlic
    1/2 teaspoon red pepper flakes, divided
    Salt and freshly ground black pepper

    Meatloaf:
    2 large eggs, lightly beaten
    1 tablespoon finely chopped fresh thyme leaves
    1/4 cup chopped fresh parsley leaves, plus more for garnish
    1 pound ground beef
    1 pound fresh (not frozen) ground turkey
    1 cup bread crumbs
    1/2 cup freshly grated Romano or Parmesan

    Glaze:
    1 cup ketchup, divided
    2 T. spicy brown mustard
    1/4 cup plus 2 tablespoons balsamic vinegar


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Directions

Preheat oven to 425 degrees F.


Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.


Mold the meatloaf on a baking sheet. Whisk together the remaining ketchup, mustard, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.


Number of Servings: 10

Recipe submitted by SparkPeople user DALE311.






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Member Ratings For This Recipe

  • Kind of labor intensive, but really tasty. I also added diced onion and shredded carrot to the veggies. The balsamic vinegar gives it a fantastic tanginess. I cooked it in a muffin tin to make portion control and leftover storage easier - I got 12 good-sized mini loaves. I'll be making this again. - 9/14/08

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