Vegetable Meatloaf with Balsamic Glaze Recipe – Healthy Comfort Food Dinner
This vegetable meatloaf with balsamic glaze recipe is a wholesome twist on a classic comfort food. Packed with fresh vegetables and savory flavors, then finished with a tangy balsamic glaze, it’s a hearty dish that’s perfect for family dinners, weeknight meals, or festive gatherings.
Equipment
- Large skillet
- Mixing bowls
- Cutting board & knife
- Measuring cups & spoons
- Loaf pan or baking sheet
- Saucepan (for glaze)
Ingredients
Meatloaf:
- 1 lb ground beef or turkey (or plant-based crumbles)
- 1 cup carrots, finely chopped
- 1 cup zucchini, finely chopped
- 1 cup bell peppers, diced
- 1 cup mushrooms, diced
- 1 medium onion, diced
- 2 eggs
- 1 cup breadcrumbs (or oats/almond flour for gluten-free)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or oregano
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tbsp honey or brown sugar
- 1 tsp Dijon mustard
Instructions
- Prepare vegetables: Finely chop carrots, zucchini, peppers, mushrooms, and onion. Sauté lightly in olive oil to remove excess moisture.
- Mix meatloaf base: In a large bowl, combine ground meat, sautéed vegetables, eggs, breadcrumbs, salt, pepper, and herbs. Mix gently until just combined.
- Shape loaf: Transfer mixture to a greased loaf pan or shape free-form on a baking sheet. Smooth top.
- Bake: Place in preheated oven at 375°F (190°C) for 40–45 minutes.
- Make glaze: In a saucepan, simmer balsamic vinegar, honey, and mustard until thickened (about 10 minutes).
- Glaze loaf: Brush glaze over meatloaf during the final 15–20 minutes of baking. Return to oven until caramelized.
- Rest: Remove from oven and let loaf rest for 10 minutes before slicing.
- Serve: Garnish with fresh herbs and drizzle with extra glaze.
Notes
- Vegetables: Finely chop or sauté to prevent excess moisture.
- Protein options: Ground beef is classic; turkey is leaner; lentils or beans work for vegetarian.
- Binders: Eggs and breadcrumbs hold structure; oats or almond flour are great gluten-free alternatives.
- Glaze tip: Apply glaze twice—midway and at the end—for maximum flavor.
- Storage: Refrigerate up to 4 days; freeze slices individually for up to 2 months.
- Serving suggestion: Pair with mashed potatoes, roasted vegetables, or a crisp salad.