This post may contain affiliate links. Read my disclosure policy.
Flavorful and moist Roasted Vegetable Balsamic Meatloaf is a savory blend of ground beef and caramelized vegetables. Easily made gluten free, this is not your ordinary meatloaf! Serve it with fluffy mashed potatoes for a comfort food meal or turn it into a satisfying sandwich with homemade gluten free bread!
Why You’ll Love This Balsamic Meatloaf
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
Roasted vegetable meatloaf is my spin on a classic retro dinner, packed with vegetables and a DIY balsamic ketchup made with fresh and dried herbs. Roasting vegetables brings out their natural sweetness and intensifies their flavor. So when you add them to meatloaf it will be anything but bland.
I love that you can use whatever veggies you have in the fridge or choose the vegetables your family likes best. Whether you want to use up leftover roast veggies or make them from scratch for this recipe, I know your family will love this hearty dinner. Some highlights include:
- So many vegetables! Now, when I say roasted vegetable meatloaf, I don’t mean vegetarian meatloaf – there’s a good portion of meat in this recipe. But, if you like vegetables as much as I do you’ll appreciate how many vegetables I’ve managed to cram into this meatloaf. They make it extra moist and flavorful.
- The homemade sauce. Ditch the bottled ketchup, and make a quick batch of homemade. All you need is tomato paste, a few herbs, and balsamic vinegar to add a delightfully tangy, umami burst of flavor.
- Filling. There are two pounds of ground beef in this balsamic meatloaf recipe, so no one will leave the table hungry!
Recipe Ingredients
I’ve included everything you’ll need for this roasted vegetable meatloaf recipe below. Scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Roasted Vegetables: You can roast a medley of vegetables for this recipe, use leftover vegetables, or use the vegetables from my balsamic roasted veggies recipe (linked lower down in the “Tips & Variations” section).
- Eggs: Large eggs help the meatloaf to hold together.
- Balsamic Ketchup: My simple recipe for this ketchup is in the recipe card or you can substitute a simple blend of vinegar and tomato paste.
- Bread Crumbs: Use gluten free breadcrumbs as needed. See my tips for an easy alternative.
- Parmesan Cheese
- Thyme: You can use fresh or dried thyme.
- Italian Seasoning: If you don’t have Italian seasoning in the pantry, swap a mix of equal parts dried basil and oregano.
- Salt and Pepper: I use Kosher salt and freshly ground black pepper.
- Ground Beef: Use your choice of ground beef. I’ve mostly use 90%-93% lean, but 80-85% will work just fine, too.
How To Make Roasted Vegetable Balsamic Meatloaf
This easy meatloaf comes together fast. Here’s a look at how to prepare it. Find the detailed instructions in the recipe card lower down.
- Make the ketchup. Preheat your oven to 350° F and mix together the balsamic ketchup.
- Puree vegetables. In a food processor, puree the roasted vegetable until just chunky.
- Mix filling. Combine the eggs, about half of the ketchup, bread crumbs, cheese, and seasonings.
- Add the puree. Stir in the roasted vegetable puree.
- Mix. Stir in the puree well to combine.
- Add beef. Now, stir in the beef and stir it to incorporate thoroughly.
- Form. Press the mixture firmly together as you form it into a loaf.
- Top with ketchup. Spread ½ cup of the ketchup over the meatloaf.
- Bake. Cook the meatloaf for about 1 hour, until it reaches an internal temperature of 160°F.
Tips & Variations
Here are a few of my best meatloaf-making tips as well as a few variation options:
- Mix well. The pureed veggies make this meatloaf moist and tender, so make sure to mix it thoroughly and pack it together tightly when you form the loaf so it doesn’t fall apart.
- Use a meat thermometer. You’ll want to cook the meatloaf to an internal temperature of 160°F. I recommend an Instant Read Thermometer for a quick and accurate reading.
- Try whatever vegetables you like. I use veggies from my Balsamic Roasted Vegetables recipe to make this meatloaf. I love adding balsamic vinegar to vegetables when you roast them to enhance their caramelized flavor even more. However, any leftover roasted vegetables will work. You could do a mix of carrots, cauliflower, butternut squash, zucchini, mushrooms, peppers, Brussels sprouts, and more.
- Use oats. Breadcrumbs as often used as a binder for meatloaf, and gluten free breadcrumbs work well in this recipe. But, I also love using gluten free old fashioned oats instead of breadcrumbs. Just give them a quick grind first: Place the oats in a food processor and pulse them a couple of times to break them down a bit before adding them to the meatloaf mixture. Do not use quick or instant oats because they will soak up too much liquid in the meatloaf and it may fall apart.
- Balsamic ketchup alternative: If you don’t want to make my balsamic ketchup recipe, you can simply mix one 6-ounce can of tomato paste with ½ cup of balsamic vinegar and a few pinches of salt.
- Plan ahead: Roasted veggie balsamic meatloaf is a great make ahead or meal prep recipe. Save yourself some time later: If you are roasting vegetables for dinner one night, double the batch and set aside 2 ½ cups to be able to mix up the meatloaf a day or two later. Keep the vegetables in an airtight container in the fridge until you make the meatloaf.
Proper Storage
Here are a few options for how you can store leftover meatloaf:
- Fridge – Place leftover cooled meatloaf in an airtight container and store it in the fridge for up to 3 days.
- Freezer – You can freeze the whole meatloaf or cut it into slices for individual portions. Place the whole meatloaf in a freezer-safe bag, or wrap each slice in plastic then place them in a freezer-safe bag. Store the meatloaf in the freezer for up to 2 months. Defrost the meatloaf thoroughly in the fridge before reheating it.
- To Reheat – To heat the meatloaf in the microwave, place it in a microwave-safe dish and heat in 1-minute increments until hot. To heat in the oven, place the meatloaf in an oven-safe pan and warm it in a 350°F oven until hot.
Make It A Meal
The best side to meatloaf is a big, buttery scoop of mashed potatoes or some simple baked potatoes or Spicy Air Fryer Sweet Potato Cubes if you want an alternative to mashers! You can add more vegetables, like easy steamed green beans or air fryer broccoli, or make a fresh salad. Here are a few more of my favorite ways to serve balsamic meatloaf:
- Cornbread. Meatloaf is so homey. I love serving it with an equally homey side like Gluten Free Cornbread or Gluten Free Cornbread Muffins spread with butter and drizzled with honey.
- Salad. Make a raw veggie salad to contrast the richness of the meatloaf. I always love an Easy Greek Salad, or you could try a simple Cucumber Tomato Feta Salad featuring summer produce or a Winter Salad with seasonal ingredients.
- Vegetable sides. Simple vegetable accompaniments to balsamic meatloaf include Parmesan Roasted Broccoli, Roasted Asparagus, or Parmesan Roasted Brussels Sprouts.
- Bread. A loaf of Gluten Free Sandwich Bread or fluffy Gluten Free Focaccia makes an easy side to meatloaf. And, you can use the sandwich bread to make meatloaf sandwiches later!
More Beef Recipes To Try
Roasted Vegetable Balsamic Meatloaf
Juicy Roasted Vegetable Balsamic Meatloaf is a savory blend of ground beef and caramelized vegetables, easily made gluten free.
Servings: 12 servings
Ingredients
For the Meatloaf:
- 2 ½ cups roasted vegetables see note
- 2 eggs
- 1 ¼ cup Balsamic Ketchup, divided (see below for how to make it, and note for substitution)
- ½ cup bread crumbs or old fashioned oats, slightly ground in a blender or food processor
- ½ cup freshly-grated Parmesan cheese
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds ground beef (I've used 90%-93% lean, but 80-85% will work just fine)
For the Balsamic Ketchup (see note):
- 1 6 ounce can tomato paste
- ½ cup balsamic vinegar
- ½ teaspoon dry mustard powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
Instructions
For the Meatloaf:
- Preheat your oven to 350°F.
- Prepare the Balsamic Ketchup and set aside.
- Puree the roasted vegetables in a blender or food processor, leaving them a bit chunky.
- In a large bowl, combine the eggs, ¾ cup of the Balsamic Ketchup, bread crumbs or oats, Parmesan cheese, thyme, Italian seasoning, salt, and pepper. Stir until combined.
- Add the roasted veggie puree and stir to combine.
- Add the ground beef and incorporate everything together thoroughly with a spoon, spatula, or your hands.
- Form into a loaf, place into a baking pan, and press it together firmly and tightly.
- Spread ½ cup of the Balsamic Ketchup over the meatloaf as a glaze.
- Bake for 60-70 minutes, or until it reaches an internal temperature of 160°F.
- Let rest for 10-15 minutes before slicing.
For the Balsamic Ketchup:
- Combine all of the ingredients in a small bowl and stir until smooth.
Notes
I used 2 1/2 cups of the Balsamic Roasted Vegetables, but any leftovers will work. Can be a mix of carrots, cauliflower, butternut squash, zucchini, mushrooms, peppers, Brussels sprouts, and more.
If you don’t want to make the full Balsamic Ketchup recipe, you can simply mix one 6 oz. can of tomato paste with 1/2 cup balsamic vinegar and a few pinches of salt.
Nutrition Facts
Roasted Vegetable Balsamic Meatloaf
Amount Per Serving (1 slice)
Calories 223
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 80mg27%
Sodium 525mg22%
Potassium 527mg15%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 19g38%
Vitamin A 3317IU66%
Vitamin C 11mg13%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
We made this for dinner tonight. Delicious! Hubby, Son, and I all loved it. Daughter turned down dinner but she seems to be surviving on air these days. The balsamic ketchup gave it a really nice flavor.
So glad you guys liked it!! Gotta love when the little ones turn down stuff they would normally like.
I’ve never put balsamic in meatloaf before. How creative!
If you see some of my other recipes, you’ll see that I put balsamic in pretty much everything. I love it!
Meatloaf is one of my husband’s favorite, although I wrap his in bacon before cooking it. I once, only once, tried to sneak in some veggies in there – I even put them in the food processor, but upon the third or fourth bite he was like “are there fucking vegetables in this?” So no more veggie meatloaf’s for him! 😀
Hope you had a great weekend!
Haha – though I bet bacon makes it taste amazing!!
It looks absolutely delicious despite the next-day pictures! Sometimes, the pictures get in the way and you were smart to do it this way: ) I often comment that brown foods don’t always look pretty in photos, but that doesn’t mean they don’t taste fabulous! Thanks for choosing this recipe and I love that you got to make it for four generations of men in your family!
It was bad enough I tried to get a few pics of the whole meatloaf and some of the sides before I would let them sit down to eat 🙂 Such a great recipe – thanks!