How To Make Bobby Flay's Roasted Vegetable Meatloaf with Balsamic Glaze

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat while ground pork is often cheaper.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories while apple cider vinegar is often less expensive.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can be healthier and store-brand is often cheaper.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers are usually cheaper.

Preheat the oven to 425°F (220°C).

Heat 3 tablespoons of olive oil in a large sauté pan over high heat.

Add the finely diced zucchini, red bell pepper, yellow bell pepper, and garlic paste to the pan.

Season with 1/2 teaspoon of red pepper flakes, salt, and freshly ground black pepper to taste.

Cook the vegetables until softened, about 5 minutes, then set aside to cool.

In a large bowl, whisk together 2 large eggs and the chopped herbs.

Add the cooled vegetables to the bowl along with the ground pork, ground veal, ground beef chuck, panko breadcrumbs, 1/2 cup of ketchup, and 2 tablespoons of balsamic vinegar.

Mix the ingredients just until combined, being careful not to overwork the meat.

Mold the meatloaf on a baking sheet lined with parchment paper.

In a small bowl, whisk together the remaining 1/2 cup of ketchup, 1/4 cup plus 2 tablespoons of balsamic vinegar, and the remaining red pepper flakes.

Brush the mixture over the entire meatloaf.

Bake the meatloaf for 1 to 1 1/4 hours.

Remove from the oven and let it rest for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens