Roasted Vegetable Meatloaf with Quinoa- Gluten Free

Traditional Meatloaf with a slight twist, and one that the whole family will love and devour!! Roasted vegetables, quinoa, a delicious balsamic glaze give this meatloaf tons of flavor and great texture.

Meatloaf is one of these comfort foods that many people are on the fence about, myself included! I wasn’t so sure of meatloaf for many years, but after making several different versions for the meatloaf-loving husband, I hit the nail on the head with this one! I have finally learned to enjoy it, and it’s a regular staple around here during the colder months.

What makes this meatloaf a bit more special, is the added roasted vegetables. They serve as a great side dish! The roasted red peppers give the meatloaf a smoky taste, the combination of both sausage and beef also adds to the flavor, and the balsamic glaze on top really completes the dish.

A few things about this recipe: it is gluten-free using a GF ketchup, and quinoa as the binding agent in place of traditional breadcrumbs. The meatloaf can easily be prepped in advance, refrigerated, and placed in the oven to bake when ready. I find it easier to prep this in the morning and bake later in the day. The vegetables are roasted in the oven and need to be chopped pretty finely so they blend nicely in the loaf:

I also start baking the meatloaf for at least 30 minutes before adding the glaze, this just helps to keep the meatloaf from tasting to dry! When you place in the oven, start without the glaze:

Add the glaze halfway through the baking process. Meatloaf can be served with many things. I love to eat it with the veggies. My family loves it with a side of mashed potatoes or rice. This usually lasts our family of 4 through 2 meals.

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Roasted Vegetable Meatloaf with Quinoa- Gluten Free

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 8 servings

Author Amy Rains

5 from 1 vote

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Ingredients

• 1 large zucchini
• 1 red onion
• 2 red bell peppers
• 1 tbsp olive oil
• 1 lb ground beef
• 1 lb ground sausage I use turkey, pork is fine
• 1 cup cooked quinoa*
• 1 tbsp dried basil
• 1/2 cup freshly grated parmesan cheese
• 2 cloves crushed garlic
• 3/4 cup GF ketchup divided
• 2 tbsp Tamari Soy Sauce
• 1/4 cup red wine vinegar
• 2 eggs
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400 degrees.
2. Finely dice the vegetables, and lightly brush with oil. Line a baking sheet with foil and spread the vegetables out on the foil. Place in oven, bake for 25-30 minutes or until slightly roasted. Remove from oven and let cool. Turn down the oven to 350 degrees.
3. Meanwhile, in a large bowl, mix together both ground beef and sausage, quinoa, basil, 1 cup of the vegetables, and parmesan cheese.
4. In a separate bowl, whisk the eggs until beaten, and add 1/2 cup ketchup, red wine vinegar, soy sauce, and garlic. Add mixture to the meat, and fold together until well combined.
5. In a small bowl, whisk together the remaining ketchup and balsamic vinegar. Set aside.
6. Place mixture inside a 9 inch loaf pan. Place inside oven, and bake for 30 minutes. Remove from oven, skim some of the fat off the top, and spoon the balsamic glaze over the top. Return to the oven and bake for another 25-30 minutes.
7. Let meatloaf sit for at least 10 minutes before serving. Serve with remaining roasted vegetables.

Recipe Notes

To make cooked quinoa, boil 2 parts water or broth to one part quinoa (i.e. 1 cup broth with 1/2 cup quinoa). Cover and reduce heat to low. Cook for 15-20 minutes or until quinoa has absorbed liquid and is fluffed with a fork.