Meatloaf with Veggies and Balsamic Glaze
- Minutes to Prepare:
- Minutes to Cook:
- 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 garlic1/2 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 turkey1 cup bread crumbs 1/2 cup freshly grated Romano or Parmesan Glaze:1 cup ketchup, divided 2 T. spicy brown mustard1/4 cup plus 2 tablespoons balsamic vinegar
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.
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.
Nutritional Info 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
Member Reviews
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LOSING4KEEPS
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