Balsamic Glazed Roasted Vegetable Meatloaf is full of flavor and a great way to include vegetables in a family-friendly meal. You’re either a meatloaf lover or a meatloaf hater. I happen to like meatloaf, but I know plenty of people who have an adverse reaction at the very mention of it. Several years ago, my sister passed along a healthy meatloaf recipe by Bobby Flay that included lots of finely chopped roasted vegetables in the meatloaf mix, topped with a sweet and tangy balsamic ketchup glaze. I was skeptical at first and was afraid my kids would revolt at the thought of having vegetables in their meatloaf, but I was wrong.
In fact, my kids absolutely love this meatloaf. My oldest son is the only one who refuses to touch meatloaf, but the other boys keep telling him how good “mom’s meatloaf” is. I’ve been tweaking the recipe a bit the last few years, making it gluten-free (using gluten-free rolled oats) and lightening it up by using ground turkey, chicken, or lean ground beef. Because there are so many vegetables in this meatloaf recipe, it’s really moist. I also added mushrooms to the recipe which I whirled around in my food processor until finely chopped. I just love how the vegetables bulk up this meatloaf – sneaky mom I know ;).
I actually think this balsamic glazed roasted vegetable meatloaf is prettier than most meat loaves – it’s hard to take pictures of brown food that look good, so the little bits of red bell pepper actually make this more appetizing. I made this the other night and served it with simply steamed broccoli drizzled with a little garlic infused extra virgin olive oil, and roasted garlic mashed potatoes moistened with chicken broth, non-fat Greek yogurt, a little low-fat milk and a little extra virgin olive oil. The boys welcomed this comfort meal, and I was happy that it was lighter and healthier than your average meatloaf.
5 from 2 votes
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Instead of the balsamic ketchup glaze, you can also use honey mustard.
CourseMain Course
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8
Calories305kcal
Ingredients
1tablespoonolive oil
1large zucchinifinely diced
1red bell pepperfinely diced
1 8-ouncepackage mushroomsfinely minced (I used the food processor and pulsed them)
3clovesgarlicsmashed to a paste with kosher salt
1/2teaspoonred pepper flakes
salt and pepper to taste
2large eggslightly beaten
1teaspoondried thyme
2poundsground turkeychicken, lean ground beef or a mixture
1cupgluten-free oatmealprocessed in a food processor or gluten-free breadcrumbs (use ends of gluten-free bread)
1/2cupgrated Romano cheese
1cupketchupdivided
1/4cupplus 2 tablespoons balsamic vinegar
Instructions
Preheat oven to 350 degrees.
Heat oil in a large saute pan over medium heat. Add zucchini, pepper, mushrooms, garlic paste, and 1/4 teaspoon red pepper flakes. Cook until vegetable are just softened, about 5 minutes. Season to taste with salt and pepper. Set aside to cool.
Put eggs, thyme, ground meat, ground oatmeal or bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and cooled vegetables in a large bowl and mix until just combined.
Mold meatloaf into a loaf shape on a parchment paper lined baking sheet. Whisk together remaining 1/2 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes. Brush mixture on top and sides of meatloaf. Bake for about 1 hour, depending on how thick the meatloaf is. If meatloaf is browning too quickly, turn oven down to 325. Let meatloaf rest for 10 before slicing.
What is a gluten-free substitute for breadcrumbs in meatloaf? As seen in this meatloaf with breadcrumbs, I use almond flour and pork panko. These are excellent gluten-free substitutes that are also low-carb and keto friendly.
If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes!
In a small bowl, stir together 1 tbsp mustard, 1/4 cup ketchup and 2 tbsp brown sugar. Pour on top of the meat loaf within the last 20-30 minutes of cooking. Bake for about an hour until it's cooked through.
Sunflower seeds, almonds, and sesame seeds are all great breadcrumb alternatives. Chop larger nuts finely in a food processor. Seeds like sesame are already small enough and can be used as is. Use a variety of nuts as a coating for chicken, fish, or pork; just pulse them finely so they will stick.
Almond Meal or Almond Flour: Ground almonds, often referred to as almond meal or almond flour, can add a pleasant nutty flavor and a bit of crunch to your dishes. They work well as a coating for fried or baked foods. Coconut Flour: Coconut flour is another gluten-free option that can be used for breading.
Potato starch contributes to the binding properties of meatloaf while imparting a light and fluffy texture. Use 2 tablespoons of potato starch mixed with 3 tablespoons of water as an egg substitute to achieve optimal moisture retention and tenderness in your meatloaf.
Extra Breadcrumbs: Breadcrumbs are already found in most meatloaf recipes, but an extra ¼ cup of them can make up for the loss of one egg.
Olive Oil: Olive oil is far runnier and, naturally, oilier than eggs, so you'll want to add one tablespoon at a time until the consistency seems right.
Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.
Before you cook the meatloaf, it's not a bad idea to very quickly saute a small nub of the meat mixture and give it a taste. If you feel like it needs a bit more seasoning, then adjust as necessary before baking the entire loaf. Black pepper is up to your discretion.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
Rolled oats are the perfect gluten-free binding ingredient, replacing breadcrumbs in meatballs or meatloaf and many more recipes when you need to bind meat and eggs. Rolled oats are best not used as a coating agent as they tend to go soggy.
Yes. Providing Panko Breadcrumbs are made with gluten free bread and are processed and cooked in a gluten-clean environment, they are safe for people with Coeliac Disease (Celiac) and other gluten or wheat avoidant conditions.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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You’re either a meatloaf lover or a meatloaf hater. I happen to like meatloaf, but I know plenty of people who have an adverse reaction at the very mention of it. Several years ago, my sister passed along a healthy meatloaf recipe by Bobby Flay that included lots of finely chopped roasted vegetables in the meatloaf mix, topped with a sweet and tangy balsamic ketchup glaze. I was skeptical at first and was afraid my kids would revolt at the thought of having vegetables in their meatloaf, but I was wrong.
