Balsamic Meatloaf Recipes

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ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Roasted Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
  • Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
  • Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining 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.

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  • Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  • Gently press the mixture into a 9-by-5-inch loaf pan. 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. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

BALSAMIC MEATLOAF



Balsamic Meatloaf image

This loaf ROCKS!! Using under 10 ingredients you may already have in your pantry- this is one of the very tastiest and flavorful meatloafs I have made! Cooks in one hour, and you can't stop eating it! Super easy glaze too!

Provided by Kaykook

Categories     Meat

Time 1h10m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 11

1 cup chicken flavor stuffing mix
1 medium onion
1 shallot
1 carrot
2 tablespoons minced garlic
1 egg
1/4 cup half-and-half or 1/4 cup whole milk
2 tablespoons heinz horseradish sauce
2 lbs ground beef
1/4 cup ketchup
1 1/2 tablespoons balsamic glaze (I used Modenaceti Brand)

Steps:

  • Preheat oven to 350
  • In food processor, pulse first 8 ingredients until minced.
  • Add to large bowl with 2 pounds ground beef.
  • Mix well.
  • Put loaf into a large loaf pan, or deep ceramic baking dish.
  • Bake for 45 minuites, then add glaze on top of loaf for final 15 minutes.
  • Meatloaf is done when temp registers 160 degrees.

Nutrition Facts : Calories 228.6, Fat 14.9, SaturatedFat 5.9, Cholesterol 85.1, Sodium 150.7, Carbohydrate 4.7, Fiber 0.5, Sugar 2.4, Protein 18.1

CHEESY DIJON-BALSAMIC SHEET PAN MEATLOAF



Cheesy Dijon-Balsamic Sheet Pan Meatloaf image

Spreading the meatloaf out in a sheet pan makes for a much faster cooking time, as well as more surface area for the tangy Dijon balsamic sauce and melted cheese. This recipe yields enough for a crowd -- or for excellent meatloaf sandwiches the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

3/4 cup breadcrumbs
1/4 cup milk
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for topping
2 large eggs
3/4 cup Food Network Kitchen™ Inspirations French Style Dijon Balsamic Vinaigrette
1/2 cup ketchup
3 pounds meatloaf mix
2 cloves garlic, minced
1 medium onion, grated and excess liquid squeezed out
Kosher salt and freshly ground black pepper
6 ounces Colby Jack cheese, grated

Steps:

  • Position an oven rack in the upper third of the oven and preheat to 375 degrees F.
  • Mix together the breadcrumbs, milk, parsley, eggs, 1/4 cup of the French Style Dijon Balsamic Vinaigrette and 1/4 cup of the ketchup in a large bowl. Set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
  • Add the meatloaf mix, garlic, onion, 1 tablespoon salt and 1/2 teaspoon pepper to the bowl and mix until well combined (take care not to overmix). Transfer the mixture to an 18-by-13-inch sheet pan and press into an even layer covering the entire surface.
  • Whisk together the remaining 1/2 cup French Style Dijon Balsamic Vinaigrette and 1/4 cup ketchup in a small bowl. Brush the meatloaf with the sauce.
  • Bake until cooked through, about 20 minutes, then turn the oven to broil. Scatter the cheese over the top and broil, turning the pan periodically for even browning, until the top is caramelized and dark in spots and the cheese is melted, 3 to 4 minutes. Sprinkle with chopped parsley.

MEATLOAF WITH BALSAMIC GLAZE



Meatloaf With Balsamic Glaze image

Make and share this Meatloaf With Balsamic Glaze recipe from Food.com.

Provided by Princess Pea

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground sirloin or 1 lb ground turkey
1/2 cup ketchup
1/2 cup breadcrumbs
1/4 cup flat leaf parsley, chopped
3 garlic cloves, minced
1 small onion, minced
1 egg
2 teaspoons dried tarragon
1 teaspoon dried basil
1/3 cup grated parmesan cheese or 1/3 cup swiss cheese
1 teaspoon coarse salt
cracked black pepper, to taste
1/2 cup ketchup
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon hot sauce

Steps:

  • Heat oven to 375°F.
  • In a large bowl, combine the meatloaf ingredients.
  • Shape mixture into a smooth oval shape in an ovenproof baking dish.
  • Prepare the glaze:.
  • Mix the glaze ingredients and brush over the meatloaf.
  • Bake at 375°F for 45 minutes.
  • Allow the loaf to rest for at least 5 minutes before slicing.

BALSAMIC MEATLOAF



Balsamic Meatloaf image

Make and share this Balsamic Meatloaf recipe from Food.com.

Provided by Brad T.

Categories     Meatloaf

Time 45m

Yield 4 loaves, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 lb ground Italian sausage
1 shallot
3 garlic cloves
3 ounces sun-dried tomatoes
1 cup breadcrumbs
1 tablespoon mustard
1 tablespoon balsamic vinegar
2 tablespoons ketchup

Steps:

  • Combine ingredients.
  • create 4 individual loaves.
  • combine vinegar and ketchup and spread over individual loaves.

Nutrition Facts : Calories 621.2, Fat 34.8, SaturatedFat 12.6, Cholesterol 109.5, Sodium 1534.4, Carbohydrate 38.2, Fiber 4.1, Sugar 12.6, Protein 39.1

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