Roasted vegetable and balsamic glazed meatloaf

My inspiration for this dish is found here. Thanks to Bobby Flay I have been inspired to make this amazingly delicious meatloaf. Because I put my own touches on this recipe I am going to go ahead and write my version down here.

1 red bell pepper
1 yellow bell pepper
2 carrots
1/2 large onion
1 Tbsp. of garlic made into a paste(about 5-6 cloves mashed with salt)
salt and pepper
3 lbs. ground beef
2 c. cooked quinoa
3 eggs
1 tsp dried thyme
1 tsp dried parsley(opt.), or a few Tbsp. fresh parsley(opt.)
1/2 c. parmesan cheese
1 c. ketchup(no high fructose corn syrup)
1/2 c. balsamic vinegar
1/2 tsp paprika
1/2 tsp red pepper flakes divided in half



Start off by preparing quinoa, 1 c. water and 1/2 c. quinoa bring to a boil and simmer for 15-20 minutes. Start chopping the veggies, shredding the carrots and mashing the garlic to a paste. Saute in a pan with a few Tbsp. of extra virgin olive oil. Saute for about 5-10 minutes or until a little before it's soft.While the veggies are cooking combine your ketcup, balsamic vinegar, paprika and a pinch of the garlic paste and half the red pepper flakes, set aside.

When the veggies are done put them in a separate bowl and put them in the fridge to help them cool.

In a large bowl beat the eggs with the thyme and parsley

Now combine everything in the bowl + 1/2 c. of the ketchup-balsamic sauce

Mix together until everthing is entirely incorporated

Split into 4 loaves and form onto a super greased foil lined baking sheet

Cook on 425* for 30 minutes and turn down to 350 for 30 more minutes


Serve with potatoes and veggies.

Rating: So seriously this meatloaf was so tasty. I know I varied from the original recipe but Bobby Flay still deserves the credit. This meatloaf didn't have the prettiest presentation because it was super moist but if presentation doesn't matter to you then this is a great meatloaf. The balsamic glaze was absolutely divine on this and very critical to the overall taste of the dish. I opted to do carrots in place of zucchini because really zucchini isn't that good and doesn't contain to much nutrition. I also added onion because I think they pack important flavor for something like meatloaf and meatloaf just wouldn't be meatloaf without onions. I also opted to use quinoa as opposed to bread crumbs. I think it was an excellent decision and it's healthier then bread crumbs. If you wanna know more about quinoa google it. It is a seed that is a protein. Over all I would give this recipe a 9.5. I cannot give it a 10 because I know I could improve it. But it was great and I would make it again(when money allows of course).