Roasted Vegetable Balsamic Meatloaf
Dec 07, 2024 10:38 AM
Flavorful and moist Roasted Vegetable Balsamic Meatloaf is a savory blend of ground beef and caramelized vegetables. Easily made gluten free, this is not your ordinary meatloaf! Serve it with fluffy mashed potatoes for a comfort food meal or turn it into a satisfying sandwich with homemade gluten free bread!
Roasted vegetable meatloaf is my spin on a classic retro dinner, packed with vegetables and a DIY balsamic ketchup made with fresh and dried herbs. Roasting vegetables brings out their natural sweetness and intensifies their flavor. So when you add them to meatloaf it will be anything but bland.
I love that you can use whatever veggies you have in the fridge or choose the vegetables your family likes best. Whether you want to use up leftover roast veggies or make them from scratch for this recipe, I know your family will love this hearty dinner.
Ingredients:
For the Meatloaf
- 2 ½ cups roasted vegetables see note
- 2 eggs
- 1 ¼ cup Balsamic Ketchup, divided
- ½ cup bread crumbs or old fashioned oats, slightly ground in a blender or food processor
- ½ cup freshly-grated Parmesan cheese
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds ground beef (I've used 90%-93% lean, but 80-85% will work just fine)
For the Balsamic Ketchup
- 1 6 ounce can tomato paste
- ½ cup balsamic vinegar
- ½ teaspoon dry mustard powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
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