Balsamic Meatloaf Food

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F.
• Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 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. Remove from the oven and let rest for 10 minutes before slicing.

CHEESY DIJON-BALSAMIC SHEET PAN MEATLOAF

Steps:

• Position an oven rack in the upper third of the oven and preheat to 375 degrees F.
• Mix together the breadcrumbs, milk, parsley, eggs, 1/4 cup of the French Style Dijon Balsamic Vinaigrette and 1/4 cup of the ketchup in a large bowl. Set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
• Add the meatloaf mix, garlic, onion, 1 tablespoon salt and 1/2 teaspoon pepper to the bowl and mix until well combined (take care not to overmix). Transfer the mixture to an 18-by-13-inch sheet pan and press into an even layer covering the entire surface.
• Whisk together the remaining 1/2 cup French Style Dijon Balsamic Vinaigrette and 1/4 cup ketchup in a small bowl. Brush the meatloaf with the sauce.
• Bake until cooked through, about 20 minutes, then turn the oven to broil. Scatter the cheese over the top and broil, turning the pan periodically for even browning, until the top is caramelized and dark in spots and the cheese is melted, 3 to 4 minutes. Sprinkle with chopped parsley.

BALSAMIC MEATLOAF

Steps:

• Preheat oven to 350
• In food processor, pulse first 8 ingredients until minced.
• Add to large bowl with 2 pounds ground beef.
• Mix well.
• Put loaf into a large loaf pan, or deep ceramic baking dish.
• Bake for 45 minuites, then add glaze on top of loaf for final 15 minutes.
• Meatloaf is done when temp registers 160 degrees.

MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Heat oven to 375°F.
• In a large bowl, combine the meatloaf ingredients.
• Shape mixture into a smooth oval shape in an ovenproof baking dish.
• Prepare the glaze:.
• Mix the glaze ingredients and brush over the meatloaf.
• Bake at 375°F for 45 minutes.
• Allow the loaf to rest for at least 5 minutes before slicing.