Italian Vegetable Meatloaf With Balsamic Glaze

Name: Italian Vegetable Meatloaf With Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small zucchini, finely diced; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; 5 garlic cloves, smashed to a paste with; coarse salt; ½ teaspoon red pepper flakes; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 large egg, lightly beaten; 1 tablespoon ground thyme or 1 tablespoon chopped fresh thyme; ¼ cup chopped fresh parsley or ¼ cup dried parsley; 1 lb 90% lean ground beef; 1 lb mild Italian sausage; 1 cup Italian seasoned breadcrumbs or 1 cup oats; 1 cup parmesan cheese (shredded); ¾ cup ketchup; ¼ cup balsamic vinegar; 2 tablespoons balsamic vinegar

Servings: persons

2 tablespoons olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 garlic cloves, smashed to a paste with
coarse salt
½ teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 large egg, lightly beaten
1 tablespoon ground thyme or 1 tablespoon chopped fresh thyme
¼ cup chopped fresh parsley or ¼ cup dried parsley
1 lb 90% lean ground beef
1 lb mild Italian sausage
1 cup Italian seasoned breadcrumbs or 1 cup oats
1 cup parmesan cheese (shredded)
¾ cup ketchup
¼ cup balsamic vinegar
2 tablespoons balsamic vinegar

1
Preheat the oven to 400 degrees.
2
Heat the oil in a large saute pan over high heat.
3
Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes.
4
Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes.
5
Set aside to cool.
6
Whisk the egg and fresh herbs in a large bowl.
7
Add the ground beef, sausage, bread crumbs, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
8
Gently press the mixture into a 9-by-5-inch loaf pan.
9
Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf.
10
Bake for about an hour.
11
Let rest for 10 minutes before slicing.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small zucchini, finely diced, 1 red bell pepper, finely diced, 1 yellow bell pepper, finely diced, and more.

Yes, Italian Vegetable Meatloaf With Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!