Roasted Vegetable Meatloaf with a Balsamic Syrup Glaze

This isn't the meatloaf of your grandmother's day - this delightful update takes the loaf out of the pan to keep it moist, adds a boatload of veggies and a simple, yet delicious glaze of balsamic and ketchup. Meat keeps its starring roll and the addition of the veggies really rounds out the flavor. Trust me when I say this is one of my favorite recipes and a true crowd pleaser. Served with mashed potatoes or mashed cauliflower and you've got yourself a hearty and delicious comfort food meal!

Roasted Vegetable Meat Loaf with a Balsamic Syrup Glaze - serves 6

Have it:

3 tbl. olive oil

1 large zuchinni, fine dice

1 large red pepper, fine dice

1 large green or yellow pepper, fine dice

3/4 c. button mushrooms, fine dice

1 medium yellow onion, fine dice

Salt & pepper (as needed)

2 1/2 tbl. garlic, minced or chopped fine

1/4 tsp. red pepper flakes

2 large eggs, beaten

1 tsp. fresh thyme leaves, chopped

1/4 c. fresh parsley, chopped

1 lb. ground pork

1 lb. ground chuck

1 c. panko breadcrumbs (available in the asian foods section of the grocery store)

1/2 c. romano cheese, grated or shredded (parmesan can be substituted)

1 1/2 c. ketchup, divided

1 c. +2 tbl. balsamic vinegar

(The original recipe calls for 1/2 lb. of ground pork and 1/2 lb. of ground veal but I usually just go with a lb. of ground pork and it tastes delish.)

Do it:

1. Preheat oven to 400.

2. Heat the oil in a large saute pan over high heat. Add the vegetables, salt and pepper to taste and cook till soft. Stir in garlic, red pepper flakes and cook for 1 minutes. Cool slightly. A tip for the veggies is to cute into large chunks and then use the food processor to pulse into the fine dice. When processing be careful not to over pulse, you want the veggies chopped but not pureed.

3. Whisk together the eggs and herbs in a large bowl (the largest bowl you have!). Add the meats, breadcrumbs, cheese, 1/2 c. of the ketchup, 2 tbl. of the balsamic vinegar and the vegetables, mix well. I used my hands to mix everything together and ensure a good combination. If you think you need more breadcrumbs, add a bit more.

4. Mold the meatloaf evenly on a baking sheet lined with parchment paper. Whisk the remaining ketchup and vinegar and brush on the meatloaf. Reserve some for basting the meatloaf. Bake for approx. 1 hour, checking at 45 minutes. Let rest 10 minutes before slicing.

This tasty dish came from a comfort foods cooking class and while the business is no more, the recipe sure gets a lot of use in my kitchen!

Source: Culinary Comfort Foods Class, Moveable Gourmet

Baked Potato Casserole

It's getting to be that time of year - the temperatures are falling as are the leaves, and the comfort foods are back in season. I love warm, hearty dishes and find myself enjoying them the most during the cold months when hubs and I are hibernating. Baked pastas, crock-pot delights and casseroles fill our tummys and make for tasty leftovers. One of my favorites is this easy to make and very tasty twist on the baked potato. I've been making it since college (when my repertoire consisted of macaroni and cheese and spaghetti) and it still hits the spot.

Baked Potato Casserole - serves 6-8 (or 2 with plenty of leftovers)

Have it:

5 large baking potatoes, peeled and diced

10 slices bacon, chopped and cooked

8 oz. shredded cheddar cheese (I shred my own block of cheddar to avoid unnatural ingredients)

1 pint sour cream (I prefer Daisy, don't go reduced-fat unless you have to)

3-4 green onion stalks, diced

salt and pepper to taste

Do it:

1. Preheat oven to 325 degrees. Place peeled and cut potatoes into a large pot and cover with cold water. Add salt to taste and bring to a rolling boil. Reduce heat and simmer 20-30 minutes. When tender but firm, drain water.

2. Cut bacon into 1 inch pieces and cook until desired crispyness. Use spoon or tongs to remove bacon to paper towel lined plate but do not drain grease. Heat bacon grease and add diced green onions. Saute 2-3 minutes. Remove onions to paper towel lined plate and drain remaining bacon grease.

3. Combine potatoes, bacon, sour cream, 2/3 green onions and 1/2 cheese in ungreased casserole dish. Add salt and pepper to taste. Sprinkle remaining cheese and onions evenly over casserole. Bake 30 minutes uncovered or until cheese begins to bubble.


I love that this dish is so simple and so good. I mean, how can you go wrong with bacon and potatoes and cheese? And it tastes good warmed up too, great for lunches or for another weeknight dinner.