Roasted Vegetable Meatloaf with Balsamic Glaz

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.9
  • Total Fat: 12.9 g
  • Cholesterol: 122.4 mg
  • Sodium: 801.5 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 33.8 g

View full nutritional breakdown of Roasted Vegetable Meatloaf with Balsamic Glaz calories by ingredient
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Recipe courtesy Bobby Flay Recipe courtesy Bobby Flay
Number of Servings: 6


    3 tablespoons olive oil
    1 large zucchini, finely diced
    1 red bell pepper, finely diced
    i yellow pepper, finely diced
    5 cloves garlic, mashed to a paste with course salt
    1/2 teaspoon red pepper flakes, divided
    Salt & 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 and 1/2 lb ground turkey (this was substituted for the original recipe calling for 1/2 lb ground pork, 1/2 lb ground veal, 1 lb ground beef chuck)
    1 cup panko (Japanese) bread crumbs
    1/2 cup freshly grated Romano or Parmesan Cheese
    1 cup ketchup, divided
    14 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 paste, 1/4 teaspon 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 ofo 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. Remove from the oven and let rest for 10 minutes before slicing.

Number of Servings: 6

Recipe submitted by SparkPeople user MAMASLUV.

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