Roasted Vegetable Balsamic Meatloaf Dinner with green beans and baked potato

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


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):


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.



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.


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