Best Roasted Vegetable Meatloaf With Balsamic Glaze Recipes

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VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

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 - BOBBY FLAY



Roasted Vegetable Meatloaf With Balsamic Glaze - Bobby Flay image

Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving.

Provided by deette

Categories     Meat

Time 2h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
salt & freshly ground black pepper
5 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leave
1/4 cup chopped fresh parsley leaves
1/2 lb ground pork or 1/2 lb Italian sausage
1/2 lb ground veal or 1/2 lb round beef
1 lb ground chuck
1 cup panko breadcrumbs, bread crumbs (Japanese, or Italian bread crumbs)
1/2 cup freshly grated romano cheese
1 1/2 cups ketchup, divided
1 cup balsamic vinegar
2 tablespoons balsamic vinegar

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



Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze image

I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.

Provided by nonnie4sj

Categories     Veal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
salt & freshly ground black pepper
5 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leave
1/4 cup chopped fresh parsley leaves
1/2 lb ground pork
1/2 lb ground veal
1 lb ground chuck
1 cup panko breadcrumbs (Japanese)
1/2 cup freshly grated romano cheese
1 1/2 cups ketchup, divided
1 cup balsamic vinegar
2 tablespoons balsamic vinegar

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.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Roasted Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h55m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
Salt and freshly ground black pepper
5 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano
1 1/2 cups ketchup, divided
1 cup plus 2 tablespoons balsamic vinegar

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 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.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Roasted Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

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.

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