Best Balsamic Meatloaf Recipes

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F.
• Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
• Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
• Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY

Steps:

• Preheat oven to 425°F.
• Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
• Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
• Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
• Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.

BOBBY FLAY'S ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F.
• Heat the oil in a large saute pan over high heat.
• Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
• Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
• Set aside to cool.
• Whisk together the eggs and herbs in a large bowl.
• Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
• Mold the meatloaf on a baking sheet lined with parchment paper.
• Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
• Bake the meatloaf for approximately 1 to 1 1/4 hours.
• Remove from the oven and let rest 10 minutes before slicing.

VEGGIE TURKEY MEATLOAF WITH TANGY BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more. Remove from heat and set aside to cool; chop into small pieces and place into a large bowl.
• Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. Stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool. Transfer vegetables to the bowl with onion.
• Mix in feta cheese, bread crumbs, egg, milk, Worcestershire sauce, turkey, parsley, and thyme; season with Italian seasoning and Creole seasoning. Adjust salt and pepper if desired. Thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet.
• Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. Combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes.

MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Heat oven to 375°F.
• In a large bowl, combine the meatloaf ingredients.
• Shape mixture into a smooth oval shape in an ovenproof baking dish.
• Prepare the glaze:.
• Mix the glaze ingredients and brush over the meatloaf.
• Bake at 375°F for 45 minutes.
• Allow the loaf to rest for at least 5 minutes before slicing.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY

Steps:

• Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

BALSAMIC-GLAZED LAMB MEATLOAF WITH SUNDRIED TOMATO PESTO

Steps:

• 1) Line a rimmed baking sheet with foil. Preheat the oven to 400ºF.
• 2) In a food processor, puree the tomatoes, basil, nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in the lamb and breadcrumbs. Transfer the mixture to a bowl and form it into an 8-inch-long log. Place the meatloaf on the baking sheet.
• 3) In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.
• 4) Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.
• 5) Serve meatloaf slices with smashed potatoes and green beans, if desired.

CHEESY DIJON-BALSAMIC SHEET PAN MEATLOAF

Steps:

• Position an oven rack in the upper third of the oven and preheat to 375 degrees F.
• Mix together the breadcrumbs, milk, parsley, eggs, 1/4 cup of the French Style Dijon Balsamic Vinaigrette and 1/4 cup of the ketchup in a large bowl. Set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
• Add the meatloaf mix, garlic, onion, 1 tablespoon salt and 1/2 teaspoon pepper to the bowl and mix until well combined (take care not to overmix). Transfer the mixture to an 18-by-13-inch sheet pan and press into an even layer covering the entire surface.
• Whisk together the remaining 1/2 cup French Style Dijon Balsamic Vinaigrette and 1/4 cup ketchup in a small bowl. Brush the meatloaf with the sauce.
• Bake until cooked through, about 20 minutes, then turn the oven to broil. Scatter the cheese over the top and broil, turning the pan periodically for even browning, until the top is caramelized and dark in spots and the cheese is melted, 3 to 4 minutes. Sprinkle with chopped parsley.

BALSAMIC MEATLOAF

Steps:

• Preheat oven to 350
• In food processor, pulse first 8 ingredients until minced.
• Add to large bowl with 2 pounds ground beef.
• Mix well.
• Put loaf into a large loaf pan, or deep ceramic baking dish.
• Bake for 45 minuites, then add glaze on top of loaf for final 15 minutes.
• Meatloaf is done when temp registers 160 degrees.

CRANBERRY BALSAMIC TURKEY MEATLOAF

Steps:

• 1. At least one hour before assembling the meatloaf, prepare the cranberry/balsamic topping.
• 2. In a non-reactive saucepan with cover, over medium low heat, simmer the cranberries, sugar and balsamic vinegar until the cranberries have burst and the mixture thickens, about 20 minutes. Stir occasionally and do not allow the mixture to boil dry or scorch. Set aside to cool.
• 3. In a medium skillet, heat the olive oil over medium heat. Add the celery and hing and saute until somewhat softened and translucent, about 5 minutes. Set aside to cool.
• 4. In a large mixing bowl, stir together eggs, ricotta, salt and pepper. Add the ground pork, panko bread crumbs and celery mixture and quickly and gently fold or mix with hands until all ingredients are mixed. Do not over mix or the mixture will become too dense.
• 5. Spoon the meatloaf mixture into a glass baking pan small enough to keep the mixture at least two inches thick. Spread the cranberry mixture on top.
• 6. Bake one hour or until the internal temperature reaches 165F to 175F. Allow to sit 15 minutes before serving.