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Bobby Flay's Roasted Vegetable Meatloaf With Balsamic Glaze

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“I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Heat the oil in a large saute pan over high heat.
  3. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
  4. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
  5. Set aside to cool.
  6. Whisk together the eggs and herbs in a large bowl.
  7. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
  8. Mold the meatloaf on a baking sheet lined with parchment paper.
  9. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
  10. Bake the meatloaf for approximately 1 to 1 1/4 hours.
  11. Remove from the oven and let rest 10 minutes before slicing.

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