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    Home » Recipes » Main Dishes

    Balsamic Meatloaf with Vegetables

    Published: Feb 4, 2019 · Modified: Jul 21, 2021 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe Share via Email

    This isn't just any homemade meatloaf! This balsamic meatloaf with vegetables recipe is juicy and moist, featuring sauteed onion, zucchini, and carrot. It's topped with a balsamic vinegar and ketchup glaze that caramelizes as it cooks for a ton of flavor.

    Sliced meatloaf on a baking sheet.

    "MA THE MEATLOAF!!" <--- There's no way that I can cook or eat meatloaf without that Wedding Crashers quote being yelled around the house throughout the day. No possible way.

    But I'll gladly endure obsessive movie quoting if it means that balsamic meatloaf with vegetables is for dinner. This is a meatloaf recipe worth craving!

    Reasons to Love This Recipe

    • No need to worry about dry meatloaf with this recipe. It's incredibly juicy, which is only helped by the fact that there's a whole onion, zucchini, and carrot added into the mix.
    • And speaking of, this recipe for balsamic meatloaf with vegetables is a slam dunk on sneaking carrot and zucchini into a dish they typically aren't. Grating them is key, not only for helping them fly under the radar but for helping the mixture become more cohesive.
    • The glaze might just be my favorite part of this meatloaf. Equal parts balsamic vinegar and ketchup, the glaze deepens and the sugar in the ketchup begins to caramelize during the cook time. Some of the run-off glaze will cook into little crispy bits on the sheet pan, and my husband and I will fight each other to grab those bits for our own plates.

    Recipe Ingredients

    Labeled meatloaf ingredients in separate containers on a board.
    • Meat: I use an equal mix of ground beef and ground pork, but you can also use a packaged meatloaf blend for convenience if your store carries that. Either 85/15 or 80/20 is my pick for the beef as the fat can cook out on the baking sheet.
    • Breadcrumbs: The larger size of panko is my preference for meatloaf, but regular or seasoned breadcrumbs also work. I'll frequently combine the two varieties if I don't have enough panko on hand.
    • Vegetables: Grating the carrot and zucchini helps them blend right into the finished product. Besides a hint of color they're really not noticeable at all, but help on the moisture front. The zucchini in the ingredients picture above had been frozen and thawed before sautéing if you notice the extra water content.

    Step-by-Step Instructions

    1. Begin by adding olive oil to a large pan set over medium-high heat. Once heated, add diced onion, grated carrot, grated zucchini, pressed garlic, salt, and pepper. Saute for 4-5 minutes, stirring occasionally, until the vegetables have slightly softened. Set the pan aside for now so the vegetables can cool a bit before handling.
    Shredded sauteed vegetables in a pan with a wooden spoon.
    1. Now's a good time to heat your oven to 400°F/204°C. Add the remainder of the meatloaf ingredients to a large mixing bowl, taking care to only add half of the ketchup and balsamic vinegar (three tablespoons each) in this part of the recipe.
    2. Pour the slightly-cooled sauteed vegetables into the bowl with the rest of the ingredients.
    • balsamic meatloaf with sauteed vegetables
    • balsamic meatloaf with sauteed vegetables
    1. With your hands (my choice), spoon, or sturdy spatula, mix everything together just until all of the ingredients are evenly-dispersed. The meatloaf mixture should resemble one gigantic meatball in looks and consistency.
    Meatloaf mixture combined in a mixing bowl.
    1. Line a rimmed sheet pan with parchment paper, then turn out the meatloaf mixture onto the center of it and press it into a rectangular loaf. Pack it in well as it being dense will mean it holds together well once cooked and sliced. Also make sure it's about the same height throughout so it cooks evenly.
    A shaped meatloaf on a parchment-lined sheet pan.
    1. Whisk/stir together the reserved balsamic vinegar and ketchup in a small bowl, then brush it all over the top and sides of the meatloaf.

    Magic happens while the meatloaf bakes and leads to a deeply caramelized glaze that tastes much fancier than simply balsamic vinegar and ketchup mixed together.

    Balsamic ketchup being brushed onto a shaped meatloaf.
    1. Bake the meatloaf for an hour and ten minutes, or until the center registers at least 160°F on an instant-read thermometer. Let the meatloaf rest for 10-15 minutes before slicing and serving.
    Glazed meatloaf on a sheet pan before baking.

    Expert Tips

    • Be sure not to skip letting this meatloaf with vegetables rest for at least ten minutes after taking it out of the oven. This allows it to cool off some, but will also help it slice cleaner.
    • Glazing the meatloaf before it bakes allows the sugars to really caramelize and results in super crispy glaze bits along the bottom edges (you can see it in these pictures). If you'd rather not have the glaze quite as caramelized, you can instead take the meatloaf out of the oven halfway through the cook time to add the glaze then.
    Cooked meatloaf on a baking sheet before slicing.

    Recipe FAQs

    Is there an egg substitute for meatloaf?

    Eggs work in meatloaf to act as a binding ingredient. Flax eggs work in a similar capacity and have the benefit of being vegan and cholesterol-free. To make one "egg", stir together one heaping tablespoon of ground flaxseed with three tablespoons of water (double this to replace the two eggs in this recipe). Let it sit for 10 minutes to thicken, then use in place of the eggs.

    How long to cook meatloaf?

    One hour and fifteen minutes should do it, though times may vary. I use an instant-read thermometer (affiliate link) to make sure the center of the meatloaf reaches 160°F, as that's the USDA recommendation for safely cooking ground beef and pork. If using a meatloaf blend for this meatloaf with vegetables (or making up your own) that includes ground chicken or turkey, then you'll want the meatloaf to reach 165°F. The food safety temperature is a bit higher for poultry.

    What to eat with meatloaf?

    A side salad is what I go with most of the time, but sometimes jazz it up with something else, too. If you want to utilize the long oven cook time, put in vegetables that roast at 400°F at the appropriate time to sync up with the meatloaf. If you'd rather steer clear of the oven altogether, sauteed green beans or mashed potatoes are done on the stovetop, and instant pot collard greens or an air fryer baked potato are made in other appliances altogether.

    Two slices of meatloaf on a plate with a side salad.

    More Ground Meat Recipes

    • Sunday Sauce with Meatballs and Sausage
    • Juicy Ground Chicken Burgers
    • Loaded Mediterranean Beef Rice Bowl
    • Breakfast Sausage Recipe

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Sliced meatloaf on a baking sheet

    Balsamic Meatloaf with Vegetables

    This isn’t just any meatloaf! This recipe for balsamic meatloaf with vegetables is juicy and moist, featuring sauteed onion, zucchini, and carrot. It’s topped with a balsamic vinegar and ketchup glaze that caramelizes as it cooks for a TON of flavor.
    4.73 from 22 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 35 minutes
    Servings: 7 people
    Calories: 385kcal
    Author: Alyssa

    Ingredients

    • 3 Tablespoons olive oil
    • 1 zucchini peeled and grated
    • 1 large carrot peeled and grated
    • 1 medium onion diced
    • 3 cloves garlic pressed or minced
    • Salt and pepper
    • 2 large eggs
    • 1 lb ground beef
    • 1 lb ground pork
    • 1 ¼ cup panko breadcrumbs
    • 2 Tablespoons Worcestershire sauce
    • 2 Tablespoons chopped fresh parsley
    • 2 Tablespoons grated Parmesan cheese
    • ¼ cup plus 2 Tablespoons ketchup divided (6 Tablespoons total)
    • ¼ cup plus 2 Tablespoons balsamic vinegar divided (6 Tablespoons total)
    Prevent your screen from going dark

    Instructions

    • Add olive oil to a skillet set over medium-high heat. Add zucchini, carrot, onion, garlic, and a good shake of salt and pepper, and cook for 4-5 minutes, or until vegetables are slightly tender. Remove from heat and let cool while you prep the rest of the recipe.
    • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
    • In a large bowl, add eggs and lightly beat. Add ground beef, ground pork, panko breadcrumbs, Worcestershire sauce, parsley, Parmesan, 3 Tablespoons ketchup, and 3 Tablespoons balsamic vinegar. Add sauteed vegetables and mix everything together with your hands or a spoon.
    • Form the mixture into a loaf on parchment-lined sheet. Make sure you firmly pack in the loaf to help it stay together. Aim for the loaf to have the same height throughout so it cooks evenly.
    • In a bowl, whisk together remaining 3 Tablespoons ketchup and 3 Tablespoons balsamic vinegar. Brush onto the tops and sides of the meatloaf.
    • Bake for 1 hour 15 minutes, or until the center of the meatloaf reaches 160°F and is no longer pink inside. Let meatloaf rest for at least 10 minutes before slicing and serving.

    Notes

    Ingredient Notes
    Meat: Either 80/20 or 85/15 works for the ground beef as some fat can cook out onto the sheet pan. Two pounds of a pre-packaged meatloaf blend will also work here, too. If using a blend that includes ground turkey or chicken, cook until the internal temperature reaches 165°F.
    Breadcrumbs: A blend of panko and regular breadcrumbs can work.
    Recipe Tips
    • The consistency of the meatloaf should be similar to that of meatballs. It should hold together in a shape but not be crumbly or easily fall apart. If your mixture is too wet, add additional breadcrumbs until it reaches the right consistency. If it's too dry, add a little extra ketchup.
    • Letting the meatloaf rest for at least ten minutes before slicing helps prevent it from crumbling and mushing apart when you slice it.
    • If you'd prefer a less dark and caramelized glaze, cook the meatloaf without glaze for 20-30 minutes before removing it, glazing it, and continue the cook process. 

    Nutrition

    Calories: 385kcal | Carbohydrates: 12g | Protein: 38g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 336mg | Potassium: 685mg | Fiber: 1g | Sugar: 6g | Calcium: 60mg | Iron: 3.1mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    Adapted from Food Network

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    Reader Interactions

    Comments

    1. Stephanie Glover says

      November 24, 2022 at 4:13 pm

      5 stars
      I have made this meatloaf countless times and each time I forget to leave a comment; not today. This meatloaf taste like Jesus made it!!! LOL It is fantastic every time exactly as written. I always make two so the next day my husband can grill it with Swiss cheese and BBQ sauce on Cuban bread. Delicious!!☺️

      Reply
      • Alyssa says

        November 25, 2022 at 4:29 pm

        I am SO happy you love this meatloaf, Stephanie!! Grilling and making that sandwich sounds absolutely delicious. 🙂 Thank you for letting me know your experience!

        Reply
    2. Rachel says

      August 17, 2022 at 8:36 am

      5 stars
      I have never commented on a recipe before but I absolutely must this time. This is the most fantastic meatloaf in the planet. We've made it several times, just as written, and it always comes out perfectly. I've passed on this recipe to many! Thank you for this!! My family's bellies are full after your meatloaf!

      Reply
      • Alyssa says

        August 19, 2022 at 10:34 am

        I'm so happy you and your family love this recipe, Rachel! And thank you for sharing it with your circle! 🙂

        Reply
    3. Lydia says

      April 08, 2021 at 10:10 pm

      5 stars
      I’ve made this meatloaf several times and we love it. I add more ketchup and balsamic vinegar to the top as it’s so good. This recipe has brought meatloaf back into our lives

      Reply
      • Lydia says

        April 08, 2021 at 10:12 pm

        I forgot to mention that I don’t use pork, only ground beef. One 93% and one 80 or 85 % good quality pasture raised.

        Reply
      • Alyssa says

        April 12, 2021 at 8:57 am

        I'm so happy you like it, Lydia! 🙂

        Reply
    4. Lindsey B says

      December 11, 2020 at 1:23 pm

      5 stars
      Really delish and flavorful. Thank you for sharing!

      Reply
      • Alyssa says

        December 13, 2020 at 10:02 am

        You're so welcome, Lindsey! So glad you like. 🙂

        Reply
    5. DD says

      May 01, 2020 at 11:47 am

      I am in love already! I cannot wait to try this recipe! Thank you!

      Reply
      • Alyssa says

        May 02, 2020 at 1:14 pm

        I hope you enjoy!

        Reply
    6. Dana Mayeu says

      March 21, 2020 at 10:05 am

      5 stars
      DELICIOUS! Even my picky boys loved it. Is this something that can be assembled, frozen and cooked later?

      Reply
      • Alyssa says

        March 23, 2020 at 10:14 am

        I'm so glad you like it! While I haven't done it before with this meatloaf, I think that would work just fine. I'd let it the frozen meatloaf thaw in the refrigerator fully before baking it so it cooks evenly, and then just add the glaze right before cooking, too. Hope that's helpful - please let me know if you give it a try!

        Reply
    7. Anslee says

      February 27, 2020 at 12:02 pm

      If I don't have ground pork, can I just use 2 pounds of ground beef?

      Reply
      • Alyssa says

        February 27, 2020 at 12:21 pm

        That should be just fine!

        Reply
    8. Allynne says

      November 14, 2019 at 11:30 am

      5 stars
      I have made this many times now as it is always delicious!

      Reply
    9. Pam says

      June 09, 2019 at 6:52 pm

      5 stars
      Yum!
      I knew I would love this. I was right. Awesome. Thank you!

      Reply
      • Alyssa says

        June 11, 2019 at 4:53 pm

        You're so welcome, Pam! Glad you enjoyed. 🙂

        Reply
    10. Gordana says

      April 26, 2019 at 12:53 pm

      5 stars
      The best meatloaf I have ever made! Even my daughters (and myself) who are not meat lovers loved it! Thank you for the wonderful recipe!

      Reply
      • Alyssa says

        April 27, 2019 at 5:01 pm

        So glad you like it, Gordana!!

        Reply
    11. Claire says

      March 05, 2018 at 8:53 am

      5 stars
      I love the veg in there!!!! Perfectly hidden!!!! Perfect for feeding the family!!!
      And that glaze....it looks so delicious and flavour packed!!!

      Reply
    12. Kristen says

      March 05, 2018 at 8:53 am

      5 stars
      The balsamic glaze on this meatloaf is what takes it over the top--so good.

      Reply
    13. Catapillow says

      January 31, 2017 at 10:41 am

      Just tried this last night. It was delicious!
      It is very similar to the recipe I've used for years except for the zucchini & the balsamic glaze.
      The glaze puts it over the top! My husband says make it like this from now on.
      Thank you so much for this luscious meatloaf. : )

      Reply
      • Alyssa says

        February 02, 2017 at 10:34 pm

        That's awesome! So glad to hear you enjoyed. 🙂 We crave that glaze big time!

        Reply
    14. Sues says

      November 22, 2016 at 9:27 am

      Haha I say that whenever I make or even think about meatloaf, too. So classic! Your version of meatloaf looks delicious! I haven't made one in forever and am now craving it!!

      Reply
      • Alyssa says

        November 22, 2016 at 9:04 pm

        Thanks Sues! Glad to hear I'm not alone with the quoting. I mean...you kind of have to. 🙂

        Reply

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