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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 335.0
  • Total Fat: 18.4 g
  • Cholesterol: 114.1 mg
  • Sodium: 523.1 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 22.8 g

View full nutritional breakdown of Roasted Vegetable Meatloaf calories by ingredient
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Roasted Vegetable Meatloaf

Submitted by: POLELENE
Roasted Vegetable Meatloaf

Introduction

modified from Bobby Flay's modified from Bobby Flay's
Number of Servings: 10

Ingredients

    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
    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 turkey
    1 pound ground beef
    1 cup breadcrumbs
    1/2 cup freshly grated Romano or Parmesan
    1 cup ketchup, divided
    1/4 cup plus 2 tablespoons balsamic vinegar

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 lined with parchment paper.
Whisk together the remaining ketchup, 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. (If making 2 smaller loaves, 45-50 min.)
Remove from the oven and let rest for 10 minutes before slicing.

makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user POLELENE.






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