Roasted Vegetable Meatloaf with Tangy Tomato Glaze
A hearty meatloaf studded with roasted vegetables and topped with a sweet and tangy tomato glaze, perfect for comforting dinners. This american-inspired beef ready in about 85 minutes pairs ground beef, carrot, peeled and diced, bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1/2 cup carrot, peeled and diced
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 3/4 cup breadcrumbs
- 1/3 cup milk
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Step 1: Preheat oven to 375°F. Toss 1/2 cup diced carrot, 1/2 cup diced bell pepper, and 1/2 cup diced onion with 2 tbsp olive oil on a baking sheet. Roast for 15 minutes until vegetables are tender and slightly caramelized.
- Step 2: In a large bowl, combine 1 lb ground beef, roasted vegetables, 2 minced garlic cloves, 3/4 cup breadcrumbs, 1/3 cup milk, 1 large egg, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
- Step 3: Shape the mixture into a loaf about 8 inches long and place on a parchment-lined baking sheet.
- Step 4: In a small bowl, mix 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar to make the glaze.
- Step 5: Spread half of the tomato glaze evenly over the top of the meatloaf.
- Step 6: Bake the meatloaf for 45 minutes, then spread the remaining glaze on top and bake for an additional 15 minutes until cooked through and the internal temperature reaches 160°F.
- Step 7: Let rest for 10 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable Meatloaf with Tangy Tomato Glaze take to make?
Total time is about 85 minutes (25 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable Meatloaf with Tangy Tomato Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Roasted Vegetable Meatloaf with Tangy Tomato Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable Meatloaf with Tangy Tomato Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Vegetable Meatloaf with Tangy Tomato Glaze?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
