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.