Preheat your oven to 400 degrees.

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.

Meanwhile, in a large bowl, mix together both ground beef and sausage, quinoa, basil, 1 cup of the vegetables, and parmesan cheese.

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.

In a small bowl, whisk together the remaining ketchup and balsamic vinegar. Set aside.

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.

Let meatloaf sit for at least 10 minutes before serving. Serve with remaining roasted vegetables.