Jeanette’s Balsamic Glazed Roasted Vegetable Meatloaf

Roasted-Vegetable-Meatloaf-DinnerJeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. The Balsamic Glazed Roasted Vegetable Meatloaf recipe she’s sharing today has become a family favorite and is packed with vegetables which add nutrients and moistness. Made with lean ground turkey, chicken or beef, and oatmeal, it’s a healthier and tastier version of your traditional meatloaf, and it’s gluten-free adaptable.

All you need are some mashed potatoes (use chicken broth and non-fat Greek yogurt, low-fat milk and a little extra virgin olive oil for a lighter version) and steamed broccoli to complete this comfort meal. For the complete post, click here.

Balsamic Glazed Roasted Vegetable Meatloaf

Serves 6-8.

Ingredients

  • 1 tablespoon olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 8-ounce package mushrooms, finely minced (I used the food processor and pulsed them)
  • 3 cloves garlic, smashed to a paste with kosher salt
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried thyme
  • 2 pounds ground turkey, chicken, lean ground beef or a mixture
  • 1 cup gluten-free oatmeal (processed in a food processor) or gluten-free breadcrumbs (use ends of gluten-free bread)
  • 1/2 cup grated Romano cheese
  • 1 cup ketchup, divided
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Put eggs, thyme, ground meat, bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and cooled vegetables in a large bowl and mix until just combined.
  4. 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.

Roasted-Vegetable-Meatloaf-Topshot

 

 

 

 

Pair with Field Stone Convivio Merlot/Cabernet Blend from Stewart’s Spirits

 

 

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