Balsamic Glazed Meatloaf + Video
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Moist, juicy, and rich with savory flavor, this Balsamic Glazed Meatloaf is hugged in a sticky, tangy-sweet glaze that caramelizes into pure magic. Every bite is fork-tender and packed with bold, beefy flavor, kissed with garlic, onion, and just the right amount of spice. It’s hearty, it’s nostalgic, and honestly… it’s sexy for a meatloaf. Serve it once, and your people will be begging for it on repeat!!
Table of Contents
Balsamic Glazed Meatloaf
This isn’t just any ol’ meatloaf… it’s the meatloaf that had my husband begging for it every day for a year.
(No exaggeration. I made a double batch, froze it in slices, and packed it in his lunch like clockwork.)
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.
I can’t always judge his taste, though. This one’s rich, juicy, and topped with a sticky-sweet balsamic glaze that’s basically meatloaf candy. Slice into it and you’ve got comfort food perfection.
It’s the kind of dinner that makes you feel like you’ve got it all together, even if your kitchen looks like a tornado hit a spice rack!
RECIPE VIDEO
Watch us make balsamic glazed meatloaf from start to finish by watching the video in this post!
Of course, you can’t have meatloaf without mashed potatoes. Munchkin liked to mix hers together when she was little!
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!
INGREDIENT NOTES
- Ground Beef: I like 88% lean as it’s not too greasy but still juicy enough to keep the meatloaf from drying out.
- Italian Breadcrumbs + Milk: This combo, called a panade, gives the loaf a soft, moist texture.
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 as well. - Egg: Acts as a binder to keep the loaf from falling apart when sliced.
- Balsamic Vinegar: Use this in both the meatloaf and sauce. Quality makes a big difference in flavor, so use the nicest bottle you can get!
- Ketchup: Also in the meatloaf and sauce for an acidic, sweet, and savory boost.
- Spices: I love 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.
VARIATIONS
Spicy Glaze: Add ½ teaspoon crushed red pepper or a dash of hot sauce to the glaze.
Cheesy Center: Stuff the middle with shredded mozzarella or cheddar for a cheesy twist.
Mushroom Mix-In: Finely chop mushrooms and sauté before adding to the meat for extra moisture and umami.
GLAZED MEATLOAF FAQ
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 (anything over 90%), then you may want to add some ground pork or veal to make up the difference.
The easiest method is with a digital meat thermometer. Insert the probe into the very center for accurate results. Remove glazed meatloaf when the internal temperature reaches 155°F.
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.
Heat leftover slices in the oven, covered with foil, for 10-15 minutes at 350°F so they don’t dry out.
Add more ketchup or brown sugar balsamic glaze to the meatloaf for extra moisture.
When I was perfecting this recipe, I wanted more than just a good meatloaf. I wanted one that held together, sliced cleanly, and delivered that classic comfort-food flavor with just a little something extra.
The base uses a simple panade (soaking breadcrumbs in milk), which helps tenderize the meat and keeps the interior juicy without falling apart.
The seasoning blend is balanced to enhance the beef without overwhelming it, and the egg ensures structural integrity as it cooks.
The balsamic glaze for the meatloaf was the game-changer. It’s not just for shine… the vinegar lifts the flavor of the beef while the brown sugar caramelizes in the oven, forming a sticky, savory crust.
I also intentionally designed this recipe to bake uncovered at the end to allow moisture to release and the glaze to set properly.
The best part? My balsamic glazed meatloaf reheats beautifully and holds its shape.
That’s the difference between just throwing it together and knowing how to engineer a meatloaf that works every single time.
DONNA’S PRO TIPS
- Don’t Overmix: Mix just until everything comes together. Overworking ground meat will toughen the loaf.
- Smooth with Wet Hands: Water is your best tool for shaping a smooth, even loaf.
- Internal Temp: For best results, use an instant-read thermometer and bake to 160°F.
- Let It Rest: Resting is non-negotiable. It helps redistribute the juices and gives you perfect slices.
- Double the Glaze: If you’re a glaze-lover, make extra to serve on the side or brush on halfway through baking.
TOOLS NEEDED
- Large mixing bowl
- Whisk
- Roasting pan or baking dish
- Measuring cups and spoons
- Small bowl
- Spatula or fork for glaze
Enjoy!
With love, from our simple kitchen to yours.
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Other Simple Comfort Foods to Make
Balsamic Glazed Meatloaf + Video
Ingredients
- 1 pound lean ground beef, I like 88%
- 1 cup Italian-style breadcrumbs
- 1/2 cup whole milk
- 4 tablespoons ketchup, divided
- 1 1/2 tablespoons balsamic vinegar, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1 large egg
- 1/2 tablespoon packed light brown sugar
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F. Prepare a roasting pan or baking dish and set aside.
- Soak the Breadcrumbs: In a large mixing bowl, combine the ground beef and breadcrumbs. Pour the milk directly over the breadcrumbs to let them soak briefly.
- Add Seasonings and Condiments: Add 2 tablespoons of ketchup, 1 tablespoon of balsamic vinegar, nutmeg, pepper, salt, and onion powder to the bowl.
- Add the Egg: In a small bowl, lightly whisk the egg, then add it to the meat mixture. This helps keep the meatloaf tender and prevents overmixing.
- Mix the Meatloaf: Gently combine the ingredients with your hands until evenly mixed. Be careful not to overwork the mixture.
- Shape the Loaf: Transfer the mixture to the prepared roasting pan. Form into a loaf shape. If cracks appear, wet your hands and smooth them out gently.
- Make the Glaze: In a small bowl, combine the remaining 2 tablespoons of ketchup, 1/2 tablespoon balsamic vinegar, and brown sugar. Stir until smooth.
- Apply the Glaze: Spread the glaze evenly over the top of the meatloaf.
- Bake Covered: Cover the pan with aluminum foil and bake for 35 to 40 minutes, or until the sides begin to brown.
- Bake Uncovered: Remove the foil and bake for another 15 minutes, or until the internal temperature reaches 160°F.
- Rest and Serve: Let the meatloaf rest, uncovered, for 10 to 15 minutes before slicing. Serve and enjoy!
Video
Donna’s Notes
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 September 2025
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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We’re 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,,it’s 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!