Description
This Balsamic Glazed Meatloaf is tender, juicy, and packed with flavor. The tangy balsamic glaze caramelizes beautifully on top, adding a delicious twist to this classic comfort food. It’s perfect for a hearty family dinner and makes great leftovers!
Ingredients
Units
Scale
For the Meatloaf:
- 1 1/2 lbs ground beef (80/20 blend works best)
- 1/2 lb ground pork (optional, for extra tenderness)
- 1 cup breadcrumbs (plain or Italian-style)
- 1/2 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Make the Meatloaf:
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Soak the Breadcrumbs:
- In a small bowl, mix breadcrumbs and milk. Set aside to allow the breadcrumbs to absorb the milk.
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Combine Ingredients:
- In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, onion, garlic, Parmesan cheese, eggs, ketchup, Worcestershire sauce, Italian seasoning, salt, and black pepper.
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Mix Gently:
- Use your hands or a large spoon to mix until just combined. Avoid overmixing, as this can make the meatloaf dense.
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Shape the Meatloaf:
- Transfer the mixture to the prepared baking sheet and shape it into a loaf (or press it into a loaf pan).
3. Prepare the Balsamic Glaze:
- In a small bowl, whisk together balsamic vinegar, ketchup, brown sugar, and Dijon mustard until smooth.
4. Bake the Meatloaf:
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First Bake:
- Bake the meatloaf for 25 minutes.
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Add the Glaze:
- Remove from the oven and brush about half of the balsamic glaze evenly over the top.
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Finish Baking:
- Return to the oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
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Rest and Serve:
- Let the meatloaf rest for 5-10 minutes before slicing.
- Drizzle with remaining glaze and serve hot.
Notes
- Make Ahead: The meatloaf mixture can be prepared up to a day in advance and stored in the refrigerator until ready to bake.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze uncooked meatloaf or cooked leftovers for up to 3 months.