Put leftover roasted vegetables to good use and make a better meatloaf with this oldie-but-goodie!
Meatloaf is one of those meals that can be made in seemingly endless delicious ways. Simply start with the meat as your foundation and then add what sounds good to you: fresh herbs, oats, grated onion, sautéed vegetables, barbecue sauce, Dijon, mashed black beans, and various combinations of meat, for starters. When used in the right proportions, all of these ingredients can provide excellent flavor and texture.
Lately, thanks to my sister-in-law Melissa’s brilliant thinking, I have been on a kick of adding pureed roasted veggies to the ground beef mixture. I adore the savory flavor and tenderness they create—a definite value add.
If you use the higher amount of the roasted vegetables and the lower amount of the panko outlined in the recipe, the slices might crumble a bit when cutting. Given the fabulous flavor, I’m okay with this. But you can go with the lower end of the veggies and the higher end of the panko if you prefer a firmer loaf.
Sometimes, instead of using panko or breadcrumbs as a binder, I add old-fashioned or quick oats. Not only does this incorporate a nutritious whole grain, but it offers a great gluten-free option. That said, there are many excellent gluten-free panko and breadcrumb options available these days.
Fun tip: If you are a Rice Chex fan, you can make crumbs out of them and use in place of Panko and breadcrumbs. The pulverized Chex work exceptionally well.
The addition of the balsamic glaze provides a special finishing touch, and leftovers make the best meatloaf sandwiches!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Roasted Veggie Meatloaf with Balsamic Glaze
Ingredients
- 2 pounds ground beef, grass-fed if available
- 2-2 1/2 cups roasted vegetables (see note)
- 3 eggs, lightly beaten
- kosher salt and freshly ground pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/4 cup chopped fresh parsley
- 1/2-1 cup panko (or oats)
- 1/2 cup freshly-grated Parmesan
- 1/2 +1/3 cup ketchup, divided
- 3-4 tablespoons balsamic vinegar, divided
Instructions
- In a large bowl, mix eggs, herbs, panko, Parmesan, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and a 1/2 teaspoon each salt and pepper. Puree the roasted vegetables. I do this in my mini chopper or food processor and leave a little texture to the veggies. Stir pureed mixture into the egg mixture, then incorporate the meat. I find it is easier to blend in the meat without over-mixing if I have everything else well combined first.
- Mold the meat into a loaf and place on a baking dish. For the glaze, combine the remaining 1/3 cup ketchup and 1-2 tablespoons balsamic vinegar. (I like the more pronounced flavor with 2 tablespoons.) Brush the glaze over the entire meatloaf and bake at 350 degrees for about an hour. I used my temperature probe and hit an internal temperature of 160 degrees at exactly 55 minutes, but this could vary based on variations in ovens and the thickness of your loaf. When finished cooking, remove from oven and let rest for 10 minutes before slicing.
Notes
- I roasted the following vegetables at 425 degrees for 25 minutes the evening before as I was preparing Indian Spiced Roasted Vegetables with Lentils: 1 large carrot, 1 medium onion, 4 ounces mushrooms, and 1 small sweet potato all tossed in a drizzle of olive oil and sprinkled with a little salt and pepper. This reduced to just over 2 1/2 cups once pureed. Feel free to use whatever combination you like.
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