Roasted Vegetable Balsamic Meatloaf Dinner with green beans and baked potato
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Roasted Vegetable Balsamic Meatloaf

Course Main
Cuisine American
Keyword balsamic meatloaf, meatloaf with balsamic glaze
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 12 servings
Calories 223kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the Meatloaf:

  • 2 1/2 cups roasted vegetables see note
  • 2 eggs
  • 1 1/4 cup Balsamic Ketchup divided (see below for how to make it, and note for substitution)
  • 1/2 cup bread crumbs or old fashioned oats, slightly ground in a blender or food processor
  • 1/2 cup freshly-grated Parmesan cheese
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 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):

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, 3/4 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 1/2 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.

Video

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

Serving: 1slice | Calories: 223kcal | Carbohydrates: 12g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 525mg | Potassium: 527mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3317IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 3mg