Best Ever Balsamic Glazed Meatloaf Recipe + Video
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Balsamic Glazed Meatloaf is amazing comfort food! Moist and delicious, this meatloaf glaze recipe comes together quickly. You can even make balsamic brown sugar glaze ahead of time, or freeze our best glazed meatloaf for later!
This easy recipe is perfect for your dinner table tonight! I love the meatloaf taste, and I love that I get to use simple ingredients to make the meatloaf mixture.
My whole family agrees that this is the best meatloaf recipe, which is probably why I make it all the time.
To make the perfect loaf of meat, be sure to follow the simple steps listed on the recipe card below.
The big thing to remember is that you don’t want to overmix the meat mixture, because that will make it dry out while it’s cooking.
Table of Contents
Glazed Meatloaf
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 how many fabulous recipes I make, my husband is a Midwest meat and potatoes man. Add a side of corn on the cob, and he is surely in heaven!!!
I can’t always judge his taste, though. This really is the best meatloaf with glaze I’ve ever made!
To see us make the best meatloaf with glaze from start to finish, watch the video in this post!
Even better, it’s freezer-friendly — and balsamic glazed meatloaf makes for the best sandwiches!
I usually bake one and portion it out, then freeze it and pull it out as we want to eat it… Which is pretty often.
With make ahead breakfast burritos and an endless supply of ice box cake recipes, our freezer has every meal covered!
Ingredient Notes and Substitutions
- Ground Beef – You’ll want a lean blend — 80/20 or 80/15 is usually the sweet spot for the best glazed meatloaf with all beef.
Too much fat will make it too greasy, but extra lean blends will make the loaf too dry. - Italian Breadcrumbs – If you only have plain on hand, there’s an easy fix! Simply mix 1 tablespoon of Italian seasoning into 1 cup plain breadcrumbs.
You can do the same thing with panko breadcrumbs as well. - Balsamic Vinegar – Use this in both the loaf and the glaze. Quality makes a big difference in flavor, so use the nicest bottle you can get!
- Spices – I live to use a combination of onion powder, nutmeg, salt, and pepper in this recipe.
Feel free to leave out the nutmeg if you’re not a fan, or replace it with garlic powder instead.
Meatloaf Glaze Recipe Tips
I have been making this meatloaf glaze recipe for well over 10 years now. I love that it has a little Italian flair!
- Don’t skip the balsamic brown sugar glaze!
The magic ingredient: balsamic vinegar! It adds just the right amount of acidity to balance the sweetness of the ketchup and brown sugar.
Plus, this simple combination is so much better than plain ketchup. You can even make extra for dipping!
- Spread evenly.
Don’t just pour the balsamic mixture over the top! Take the extra time to spread it evenly over the loaf, as close to the edges as you can get.
A small silicone spatula is usually the best tool for the job, and you won’t lose any of that precious sauce.
- Uncover for better flavor.
Remove the cover from the loaf pan during the final 15 minutes of cook time.
The direct heat creates a caramelization effect for the best meatloaf with glaze ever!
Serving Suggestions
You can’t have glazed meatloaf without mashed potatoes. In fact, Munchkin preferred them mixed together when she was younger!
I like it straight out of the pan, served with a baked potato or rice and a vegetable like Italian green beans.
Then, slice up leftovers and serve them cold on some Amish White Bread as sandwiches!
Best Glazed Meatloaf FAQ
Aside from following the baking directions, the easiest method is with a digital meat thermometer.
Insert the probe into the very center for best results. Remove glazed meatloaf when the internal temperature reaches 155°F.
Then, let it rest for 10-15 minutes before slicing. It will continue to cook to a perfect 160°F as it sits, and the juices will settle evenly throughout the loaf.
The milk! It soaks into the breadcrumbs, which are then distributed throughout the loaf. Such an easy way to add moisture without too much extra fat.
If you only have extra lean ground beef (think a 93/7 blend), then you may want to add some ground pork or veal to make up the difference.
You can add the tangy glaze or change up the glaze ingredients to make something else. Some people simply add a cup of ketchup on top, or create a ketchup mixture as their meatloaf sauce. A great meatloaf recipe does have a topping on it, so make sure that you have a plan for adding it once the meatloaf bakes.
Classic meatloaf typically uses ketchup, but for the best flavor, I prefer the glaze that is listed below with the recipe.
Storing and Reheating Best Meatloaf with Glaze
Allow glazed meatloaf to cool, then transfer to an airtight container and refrigerate for 3 to 4 days.
To freeze, remove from the pan and wrap portions tightly in plastic wrap, then aluminum foil. Freeze for up to 6 months and thaw in the refrigerator overnight.
Microwave individual slices, or warm larger pieces of loaf in the oven for 10-15 minutes at 350°F
You can also whip up a little extra balsamic brown sugar glaze to spread over the top when reheating.
Enjoy!
With love, from our simple kitchen to yours.
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Best Ever Balsamic Glazed Meatloaf Recipe + Video
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
- Preheat oven to 350°F.
- In a large bowl, add beef and breadcrumbs. Pour the milk directly over the bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, nutmeg, pepper, salt and onion powder. Set aside.
- In a small bowl, crack egg and whisk it slightly. Add egg to the meat mixture. (This helps to prevent overworking the meat while combining.) Use your hands to combine ingredients well, being careful not to overwork the meat mixture.
- Form meatloaf mixture into a loaf shape 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.
- In a small bowl, combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly to the top of your meatloaf.
- Cover pan with aluminum foil. Place meatloaf in the oven and bake for 35-40 minutes. The sides of loaf should be lightly browned before removing foil.
- Remove foil and bake for an additional 15 minutes, then remove from oven and allow the meatloaf to rest, uncovered, for 10-15 minutes. Slice, serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2011. Updated and republished August 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is the best meatloaf I have ever eaten. It is perfect just as it is written and way more moist than it looks in that picture. My family is already asking me to make it again. Thank you for another amazing recipe.
Oh was wondering if you could chop up some onion and green pepper?
In the oven at this very moment!
Here's an easy and delicious meatloaf for your files….add beefy onion soup mix with just a little water and a half cup or so of your favorite BBQ sauce…mix and bake! It really is savory and satisfying! Good luck!
I use KitchenAid mixer with paddle attachment to mix my meatloaf.
Made the meatloaf for me did not care for it.
Best meatloaf!!!
Meatloaf is an all time comfort food for us : mash potatoes please! Thank you.
Absolutely the best ever, just double the glaze! Use Red Robin spicy ketchup!
Great idea on the meatloaf topping, Jon. I bet it’s delicious with spicy ketchup!
TSRI Team member,
Becca
Just have this baking in the oven now,,itโs smelling so good ,having mashed potatoes and corn with it
Hi Val,
This is our favorite meatloaf, we know you will love it! Enjoy and let us know how it goes!
TSRI Team Member,
Holli
This is one of our favorite dishes. The only thing we have changed is we make 3 times the glaze. Thanks for a great receipt
This is my husband’s favorite dish. Going to make this for him tonight.
Thanks for sharing.
Hi there,iam going to make this meat loaf looks so good,was wondering if I can make ahead of time and just leave in fridge till ready to bake
wow, this was incredibly easy to make and turned out absolutely delicious! Thanks, Donna and Chad!
Hi Grace!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
Made a two meatloaves with this recipe today (One will go in the freezer)! YUMMO! Moist, flavorful, and will make great meatloaf sandwiches!
Hi Kris!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
Made this last night – my husband loved it. He told me to make it this way all the time.
Hi Kathleen!
So glad to hear you loved it!
TSRI Team Member,
Devlyn
When we were raising children they were sometimes finicky about vegetables. I was juicing during that time and I would take some of the fiber from the carrots, celery, and sometimes other vegetables and mix them in with the meat for extra vitamins, minerals, and fiber. They never had a clue and it was good lol!