Roasted Vegetable Meatloaf with Balsamic Glaze

Roasted Vegetable Meatloaf

Ok so maybe you are one of those people who doesn’t like vegetables—except for mashed potatoes and green beans from a can. Don’t worry. I won’t judge you for it. As a teen, I didn’t really like too many vegetables either.

It took me some time to get used to the textures and taste of veggies, but after a while I grew to really enjoy them. In fact, I am eating a big, fat, raw carrot right now!

Maybe you aren’t in a place where you want to eat big, fat, raw carrots. I get that. If so, then I’ve got a recipe for you. And for all you veggies-lovers out there, I bet you’ll love it too.

Roasted Vegetable Meatloaf with Balsamic Glaze

Gluten free. Dairy free.

Adapted from Bobby Flay

Ingredients

3 tablespoons coconut oil

1 large zucchini, finely diced

1 red bell pepper, finely diced

1 yellow pepper, finely diced

5 cloves garlic, minced

½ teaspoon red pepper flakes, divided

sea salt and freshly ground black pepper

2 large eggs, lightly beaten

1 tablespoon finely chopped fresh thyme leaves

¼ cup chopped fresh parsley leaves

1 ½ pound ground turkey

1 cup oatmeal, coarsely chopped in food processor (for gluten free, use GF oats)

1 cup tomato sauce, divided

¼ cup natural ketchup*

¼ cup + 2 tablespoons balsamic vinegar, divided

**If you like extra sauce to pour on the meatloaf, see below

Directions

Preheat oven to 425 degrees F.

Heat the oil in a large skillet over high heat. Add the zucchini, peppers, garlic, 1/4 teaspoon red pepper flakes, and sea salt and pepper, to taste, and cook until almost soft (about 5 minutes). Set aside to cool.

Whisk together eggs, thyme and parsley in a large bowl. Add the meat, oatmeal, tomato sauce, 2 tablespoons of balsamic vinegar, and the cooled vegetables. and mix until just combined.

Mold the meatloaf into a loaf pan. Whisk together the remaining tomato sauce, ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

*Ketchup: find one without high fructose corn syrup. I like Annie’s brand or Whole Food’s 365 brand. If adhering to a strict, no-added sugar diet, sub tomato sauce for ketchup.

**For extra sauce to pour over your meatloaf, use an extra 1/2 cup tomato sauce, 1/4 cup ketchup and  1/4 cup balsamic vinegar.

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