Best Ever Meatloaf with Balsamic Glaze (Video)

Best Ever Meatloaf with Balsamic Glaze - our family favorite meatloaf! Moist and delicious, this simple recipe comes together quickly and freezes perfectly. I bake one and portion it out, freeze it and pull it out as we want to eat it... Which is pretty often.

At long last, Chad finally gets his favorite meal.  Yes, I know how shocking it is that out of all the fabulous Italian food and flavors that I provide him, he is still a Midwest meat and potatoes man. 

No matter what I do that is who he is, meat and potatoes with a side of corn and he is surely in heaven!!!

Not to mention this makes for the best meatloaf sandwiches I have ever eaten.

We absolutely love comfort food, everyday. Our new cookbook {The Simple Kitchen - available to order now} is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too. 8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

Chad and I actually just received our first copy of the book and it has to be the most surreal moment of my career. We are so excited to share our recipes with you!!! We will be having a fabulous pre-order bonus in the coming months and no matter when you have preordered it you will get in on the incredible bonus. So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order.

So, back to the mealoaf...  I have been making this recipe for well over 10 years now. I love that it has a little Italian flair.  Magic ingredient: Balsamic vinegar!  The glaze on top consists of ketchup (I know, but it is delicious), balsamic vinegar and brown sugar.  The last 15 minutes of cook time are spent uncovered and the glaze just caramelizes and becomes this incredible flavor!  I have to say I love my Mom's meatloaf, but this is miles away from her recipe (sorry Mom).

Munchkin loves this meatloaf too, but likes the meatloaf mixed with mashed potatoes.  Chad likes this served with a side of Spicy Baked Brown Rice.  I like it anyway I can eat it.  I like it straight out of the pan, served with a potato or rice, with a vegetable and especially served cold on some delicious Milk and Honey White Bread.

Tonight we ate it with a side of green beans garlic olive oil and it was perfect.  Chad of course had his with rice.  You didn't think he ate green beans, did you?

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Best Ever Meatloaf with Balsamic Glaze:

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What you will need to make Best Ever Meatloaf with Balsamic Glaze:

• 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
• Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite meatloaf and meatball recipes: 

Bacon Double Cheeseburger Stuffed Meatloaf 
Balsamic Glazed Meatloaf Meatball Poppers
Our family's favorite meatballs

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See how easy this Best Ever Meatloaf with Balsamic Glaze is to make. Watch the video!!!

Yield: 6Author: Donna Elick

Best Ever Meatloaf with Balsamic Glaze

The Best Ever Meatloaf with Balsamic Glaze - our family favorite meatloaf! Moist and delicious, this simple recipe comes together quickly and freezes perfectly. I bake one and portion it out, freeze it and pull it out as we want to eat it... Which is pretty often.

prep time: 5 minscook time: 50 minstotal time: 55 mins

Ingredients

• 1 pound lean ground beef
• 1 cup Italian bread crumbs
• 1/2 cup whole milk
• 4 tablespoons ketchup, divided
• 1 1/2 tablespoons balsamic vinegar, divided
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1 large egg
• 1/2 tablespoon brown sugar

Instructions

1. Preheat oven to 350°F.
2. In a large bowl add beef, bread crumbs and milk.  Pour the milk directly over the bread crumbs.  Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, nutmeg, pepper, salt and onion powder. Set aside.
3. In a small bowl, crack egg and beat it slightly.  This helps prevent overworking the meat while combining.  Add egg to the meat mixture.  Combine well with hands, do not overwork the meat mixture.
4. Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan (I use glass).  Free form into a loaf shape.  You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.
5. In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar.  Mix well with a fork. 
6. Apply glaze evenly to the top of your meatloaf.
7. Cover pan with aluminum foil.  Place meatloaf in the oven and bake for 35-40 minutes.  Sides should be lightly browned when ready to uncover foil.
8. Remove foil and bake for an additional 15 minutes.  Remove from oven.  Allow to rest uncovered for 10 minutes.  Slice and serve with your favorite sides!

https://www.theslowroasteditalian.com/2011/08/meatloaf-with-balsamic-glaze.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.

Originally published on August 10, 2011

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