Roasted Vegetable Meatloaf With Balsamic Glaze

This meatloaf is packed with flavor, vegetables and topped with a delicious glaze. It makes enough for two meatloaves (standard size loaf pans) so I cook one and freeze the other. Serve with a side of vegetables and brown rice if desired.

Serves 8-10


2 tablespoons olive oil

1 small onion

1 large zucchini, diced

1 red bell pepper, diced

5 cloves garlic, crushed

1/2 tsp thyme

1/2 teaspoon red pepper flakes, divided use

Salt and freshly ground black pepper

2 large eggs, lightly beaten

1/2 cup chopped fresh parsley

1 pound ground bison

1 pound ground grass-fed beef

1 cup ketchup, divided use

1/4 cup plus 2 tablespoons balsamic vinegar


  1. Preheat oven to 425 degrees.
  2. Heat oil in a large sauté pan over medium heat. Add onions, zucchini, pepper, garlic, ¼ tsp of red pepper flakes, thyme, salt and pepper. Sauté until veggies are al dente.
  3. In a large mixing bowl, whisk together eggs and parsley. Add the meat, ½ cup of ketchup, 2 TBS balsamic vinegar and the cooled veggies. Mix until just combined.
  4. Grease a loaf pan with olive oil. Form the meat mixture into a loaf shape and place in pan.
  5. In a small bowl, make the glaze by mixing ½ cup ketchup, ¼ cup balsamic vinegar and ¼ tsp red pepper flakes. Pour the mixture over loaf.
  6. Bake uncovered for approximately 60-75 minutes. Do not overcook. Remove from oven and allow to rest for 10 minutes before slicing.

Thanks again to Maggie Christopher for sharing this awesome fall recipe with us! Find out more about Maggie and her holistic nutritional counseling services at