Roasted Vegetable Meatloaf with Balsamic Glaze
Elevate your comfort food game with this Roasted Vegetable Meatloaf with Balsamic Glaze—a modern twist on a classic family favorite. Packed with vibrant roasted red bell peppers, zucchini, carrots, and onions, this meatloaf combines ground beef and pork for a tender, flavor-packed base. A sweet and tangy balsamic glaze made with brown sugar and ketchup adds a beautifully rich finish that caramelizes perfectly in the oven. This dish not only balances hearty, savory flavors with a touch of sweetness but also sneaks in some extra veggies for a nutritious boost. Perfect for weeknight dinners or meal prep, this recipe is a surefire crowd-pleaser that pairs wonderfully with mashed potatoes or a crisp green salad.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 medium zucchini
- 1 large carrot
- 1 medium yellow onion
- 1 pound ground beef
- 0.5 pounds ground pork
- 0.75 cups breadcrumbs
- 0.25 cups milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 2 small garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups balsamic vinegar
- 2 tablespoons brown sugar
- 0.25 cups ketchup
Instructions
Preheat your oven to 400°F (200°C).
Dice the red bell pepper, zucchini, carrot, and yellow onion into small, even-sized pieces.
Toss the diced vegetables with 1 tablespoon of olive oil and spread them out on a baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway, until softened and slightly caramelized.
Remove the roasted vegetables from the oven and allow them to cool slightly. Lower the oven temperature to 375°F (190°C).
In a large mixing bowl, combine roasted vegetables, ground beef, ground pork, breadcrumbs, milk, egg, Worcestershire sauce, minced garlic, salt, and black pepper. Mix gently with clean hands until just incorporated.
Line a baking sheet with parchment paper or lightly grease it. Shape the meat mixture into a loaf shape on the prepared sheet.
In a small saucepan, combine balsamic vinegar, brown sugar, and ketchup. Heat over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly, about 5 minutes.
Brush half of the balsamic glaze over the meatloaf.
Bake the meatloaf in the oven at 375°F (190°C) for 45 minutes.
After 45 minutes, remove the meatloaf from the oven and brush the remaining glaze on top. Return to the oven and bake for an additional 10-15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
Serve warm and enjoy!
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 73.4 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 399 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2647 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
