Roasted Veggie Balsamic Meatloaf

Author Brianne @ Cupcakes & Kale Chips


  • 2 pounds ground beef I use 93% lean, but that's just me. It is probably even taster with 80%
  • 2 1/2 cups roasted vegetables see note
  • 2 eggs lightly beaten
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 t Italian seasoning
  • 1/2-1 cup oats or breadcrumbs
  • 1/2 grated Parmesan cheese
  • kosher salt and freshly ground pepper
  • 3/4 + 1/2 c Balsamic Ketchup divided (see note)
  • 1/2 cup freshly-grated Parmesan
  • 1/2 +1/3 cup ketchup divided
  • 3-4 tablespoons balsamic vinegar divided


  • Preheat your oven to 350° F.
  • Puree the roasted vegetables in a blender or food processor, leaving them a bit chunky.
  • In a large bowl, combine the eggs, thyme, Italian seasoning, oats (or breadcrumbs), Parmesan, salt and pepper, and 3/4 c Balsamic Ketchup.
  • Add the roasted veggie puree and stir to combine.
  • Incorporate the meat into this mixture, and shape it into a loaf.
  • Place the loaf in a baking pan, and spread the 1/2 c Balsamic Ketchup over the meatloaf as a glaze.
  • Bake for 50-60 minutes, or until it reaches an internal temperature of 160°F.
  • Let rest for a few minutes before slicing.


I used 2 1/2 c of the Balsamic Roasted Vegetables from the recipe linked below.
The Balsamic Ketchup recipe is linked below, or substitute 1/2 c ketchup + 2 T balsamic vinegar in the meatloaf, and 1/3 c ketchup + 1-2 T balsamic vinegar for the glaze.