Bobby Flay Meatloaf Recipe

This Bobby Flay Roasted Vegetable Meatloaf with Balsamic Glaze is made with olive oil, zucchini, red bell pepper, yellow pepper, garlic, and ground meats, and takes around 1 hour and 35 minutes to prepare and cook, and serves 6. Pair your Roasted Vegetable Meatloaf with Shredded Brussels Sprouts, Cauliflower Risotto, Garlic Mashed Potatoes, Mac And Cheese, and Southern-style cornbread.

To make Roasted Vegetable Meatloaf, Bobby Flay sauté vegetables in olive oil, combines them with ground pork, veal, beef, and other ingredients, shapes the mixture into a loaf, and bakes it with a balsamic glaze. A perfect blend of savory meat and sweet, tangy glaze.

Whether you are making his Chicken Enchiladas, Corned Beef And Cabbage, or this Roasted Vegetable Meatloaf, Bobby Flay’s recipes always deliver bold flavors and a touch of sophistication.

Bobby Flay Meatloaf Ingredients

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 cloves garlic, made into 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 bread crumbs
• 1/2 cup freshly grated Romano or Parmesan cheese
• 1 cup ketchup, divided
• 1/4 cup plus 2 tablespoons balsamic vinegar

How To Make Bobby Flay Meatloaf

1. Preheat the Oven: Set your oven to 425 degrees F (220 degrees C).
2. Cook Vegetables: In a large saute pan, heat the olive oil over high heat. Add zucchini, red and yellow peppers, garlic paste, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper. Cook for about 5 minutes until almost soft. Then, let them cool off.
3. Mix Ingredients: In a large bowl, whisk the eggs with thyme and parsley. Add ground pork, veal, beef chuck, panko, cheese, 1/2 cup ketchup, and 2 tablespoons balsamic vinegar. Add the cooled vegetables. Mix everything gently.
4. Shape the Meatloaf: On a baking sheet lined with parchment paper, shape the mixture into a loaf.
5. Prepare Glaze: In a small bowl, mix the remaining ketchup, balsamic vinegar, and red pepper flakes. Brush this glaze over the entire meatloaf.
6. Bake: Place the meatloaf in the oven and bake for 1 to 1 1/4 hours.
7. Rest and Serve: After baking, let the meatloaf rest for 10 minutes. Then, slice it and serve. Garnish with additional parsley if desired.

What To Serve With Roasted Vegetable Meatloaf

Serve your Roasted Vegetable Meatloaf with sides like Shredded Brussels Sprouts, Mushroom Risotto, Garlic Mashed Potatoes, Creamy Stovetop Mac and cheese, and Southern-style cornbread. These sides complement the meatloaf’s flavors and add variety to your meal.

How To Store Roasted Vegetable Meatloaf

In The Fridge:

Wrap the meatloaf in plastic wrap or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3-4 days in the refrigerator.

In The Freezer:

Freeze the meatloaf in a freezer-safe container or tightly wrapped in foil. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.

How To Reheat Roasted Vegetable Meatloaf

To reheat, place the meatloaf in a preheated oven at 350 degrees F (175 degrees C). Cover it with foil to prevent drying out. Heat for about 25-30 minutes or until thoroughly warmed.

Check out More Recipes From Bobby Flay:

• Bobby Flay Cheesecake Recipe
• Bobby Flay’s Savory Pepper Biscuits Recipe
• Bobby Flay Green Beans Recipe