Vegetable Meatloaf with Balsamic Glaze

This is a great recipe. I saw it online here and have been anxious to try it. Last night I finally did and wow am I glad I have leftovers for work today! (click to read her glowing recipe introduction)

With base ingredients of carrots, onions and celery, this makes a perfect companion recipe to Chicken Noodle Soup (after making the soup, I always end up with half a bag of carrots and half a bunch of celery that eventually gets thrown out).

Enjoy!

recipe and photo from jana laurene

ingredients:
1 T. butter
2 T. olive oil
5-6 cloves of garlic (finely chopped)
2 carrots (finely diced or grated)
2 stalks of celery (finely diced)
1/2 medium white onion (finely diced)
1 zucchini (finely diced or grated)
2 large eggs, slightly beaten
2/3 c. parsley (finely chopped)
1 lb. lean hamburger
1 lb. hot jimmy dean sausage
1 c. panko bread crumbs
1/2 c. parmesan cheese (grated)
1/2 c. ketchup
2 T. balsamic vinegar
1 T. worchestshire sauce
2 t. hot sauce (chalula)
2 T. BBQ sauce
2 T. steak sauce (A1)

glaze:
1/2 c. ketchup
1/2 c. balsamic vinegar
1 T. worchestshire sauce
1 T. BBQ sauce
1 T. steak sauce (A1)
1 t. hot sauce (chalula)

* side note, if you don’t have all of these sauces, don’t worry. just remember that the ketchup and balsamic vinegar are the only 2 that you shouldn’t change.

*RZ side note - I only used ketchup, balsamic vinegar, KC Masterpiece BBQ sauce and A1. Delicious.

directions:

preheat oven to 400 degrees.

heat the oil and butter in a large saute pan. add the garlic, carrots, celery, onion, and zucchini. saute vegetables until almost soft, about 5 minutes. salt and pepper vegetables, to taste. set aside to cool.

whisk together the eggs and parsley in a large bowl. add the meat, bread crumbs, cheese, sauces, and cooled vegetables. mix until just combined – it’s usually best to do it by hand. [side note: like i said, if you don't have all of the sauces, don't worry. the ketchup and balsamic vinegar are the most important. as for the rest of them, just throw in what you have. those were the sauces that we decided to use, to give it a little extra kick, so feel free to leave some of them out or add some of your own].

mold the meatloaf on a baking sheet. whisk together the ingredients for the glaze, and spread it across the entire meatloaf. cook for 1 to 1 1/4 hours. [use a meat thermometer if you have one, cook to 165 degrees]. *RZ - let the meatloaf rest for 15 minutes after you take it out of the oven for easier slicing.