Description
Savory balsamic glazed meatloaf delivers a mouthwatering twist on classic comfort food. Juicy beef wrapped in tangy glaze promises a delightful dinner experience you’ll crave again and again.
Ingredients
Scale
- 1 ½ lbs (680 g) ground beef (80/20 blend)
- ½ lb (227 g) ground pork (optional)
- 2 large eggs
- 2 cloves garlic, minced
- 1 small onion, finely diced
- ½ cup (120 ml) milk
- 1 cup (240 ml) breadcrumbs (plain or Italian-style)
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup (60 ml) balsamic vinegar
- ¼ cup (60 ml) ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preparation: Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper or lightly grease a loaf pan for easy meatloaf release.
- Mixing: In a large mixing bowl, combine ground beef, breadcrumbs, eggs, minced garlic, diced onions, herbs, salt, and pepper. Gently fold ingredients together, ensuring even distribution without overworking the meat.
- Shaping: Form the meat mixture into a compact loaf, maintaining a uniform shape that allows for even cooking and optimal moisture retention.
- Initial Glaze Application: Whisk together balsamic vinegar, ketchup, brown sugar, and Worcestershire sauce to create a rich, tangy glaze. Brush half of the glaze over the entire surface of the meatloaf, ensuring complete coverage.
- Baking: Place the meatloaf in the preheated oven and cook for approximately 45-50 minutes, allowing the meat to develop a deep, caramelized exterior while maintaining internal juiciness.
- Final Glazing: During the last 10 minutes of cooking, apply the remaining balsamic glaze, creating a glossy, flavorful coating that intensifies the meatloaf’s overall taste profile.
- Resting: Remove the meatloaf from the oven and let it rest for 10-15 minutes, which allows the juices to redistribute and ensures a more tender, cohesive texture when sliced.
- Serving: Slice the meatloaf into generous portions, drizzling any remaining glaze over the top for an extra burst of flavor before presenting to eager diners.
Notes
- Mix ground meats gently to prevent tough, dense texture; overmixing compresses proteins and creates a dense, dry meatloaf.
- Brush balsamic glaze multiple times during baking for deeper flavor penetration and caramelized exterior with rich, tangy notes.
- Use meat thermometer to ensure internal temperature reaches 160F for safe consumption while maintaining juicy, tender meat consistency.
- Allow meatloaf to rest 10-15 minutes after baking, enabling juices to redistribute and making slicing cleaner and more manageable.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg