Dinner

Roasted Vegetable Meatloaf is for Dinner.

Roasted Vegetable Meatloaf takes 20 minutes to prepare.

Roasted Vegetable Meatloaf takes 75 minutes to cook.

Roasted Vegetable Meatloaf makes 10 servings.

The ingredients for Roasted Vegetable Meatloaf are:

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic
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 pound ground turkey
1 pound ground beef
1 cup breadcrumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Here is how you make Roasted Vegetable Meatloaf:

Preheat oven to 425 degrees F.Heat the oil in a large saute pan over high heat.Add the zucchini, peppers, garlic, 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. (If making 2 smaller loaves, 45-50 min.)Remove from the oven and let rest for 10 minutes before slicing. makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user POLELENE.

The nutritional information for Roasted Vegetable Meatloaf is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 335.0

• Total Fat: 18.4 g
• Cholesterol: 114.1 mg
• Sodium: 523.1 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 1.4 g
• Protein: 22.8 g