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 >>
It's nice to meet you and thank you for visiting over at "Snippets". I had to chuckle when I read your post about meatloaf. My husband loves meatloaf, potatoes, and a vegetable. His family is from the heartland, Missouri, and many dinners at his house were meatloaf when we were dating. I have to admit, it is delicious!
I love this glaze on the meatloaf. I do something similar but with a bit of bbq sauce ingredients to liven things up. I need to try this version though. Isn't meatloaf so comforting!
I think meatloaf is one of the best things you can make for a family. And it makes the very best leftovers!! We love meatloaf sandwiches! I like your glaze idea – I usually just stick with plain ketchup! I also use a combination of meat: turkey, pork, beef.
Looks delicious and I love the added Italian flair!
Your pictures look really great, too, Donna!
Gorgeous meatloaf, Donna. I don't even remember the last time I made one. It sounds good!
Sounds like such a gourmet meatloaf, yum! Thanks, Chris
What a great idea. It's so fun to take a classic recipe and give it an update!
What is it about men and meatloaf? My husband LOVES meatloaf. May have to give this one a try because it looks wonderful. I am very intrigued by the balsamic glaze – nice!
oh my word!! we love meatloaf – sounds incredible 🙂
Sam @ fitness food & faith (giveaway today!)
Look delicious! gloria
Ive been looking for THE meatloaf recipe for far too long, and this looks like it might just be the one for me! So moist, they have a habit of looking dry and crumbly n thats just not on hey 🙂 gorgeous recipe, thank you!
The meatloaf is savored with love. It gives me an idea to prepare that for our morning anniversary celebration on saturday
I freaking love meatloaf. I'm so classy =P
There is something about meatloaf with a sweet tangy glaze. When love that this has a balsamic glaze…yum!
We ate this delicious recipe tonight! I made one adjustment to the glaze because I knew my husband wouldn't like the vinegary taste (I just added three drops of Liquid Smoke). The meatloaf was perfect and moist. He said it was a keeper!
Awesome! So happy you loved it.
I'm trying this this weekend!! I've been looking for a great meatloaf recipe. Looks fabulous.
Awesome Emma! Enjoy and Let us know how it goes!
I think meatloaf is a favorite in most families. I love the balsamic vinegar addition. Will have to try this. My husband is also a meat and potatoes guy. Does your husband spread his corn on top of his mashed potatoes? Ha He'll even top that with some gravy.
Actually I am the culprit . I mix my mashed potatoes and corn with gravy. Its like a soup. It freaks him out. LOL THanks for stopping by.
Yummy looking meatloaf! I love your food blog & just bookmarked it for the future explore. Will try with your recipe soon!
can you use the heinz balsamic ketchup insteadof regular ketchup and balsamic vinagar?
MEATLOAF??? DID SOMEONE SAY MEATLOAF??? Give me a fork and I'm all over it!! Thank God our Mama's know how to make this comfort food!! My Mother is gone now and I sure do miss her and her delicious cooking!!
I love collecting meatloaf recipes and this one is going in that collection!! Pinning it!!
this looks delicious! I love the glaze
I am excited to try this. We aren't big meatloaf eaters, but several years ago I had some with a balsamic glaze at a restaurant while traveling. It was divine and stuck with me enough to think about trying to replicate it. This will surely get tried out soon.
COULD I USE A MEATLAF PAN INSTEAD?
I must have the only husband on the planet that HATES meatloaf. I love it and make it and love the next day sammys! I have tried every meatloaf recipe just about on the planet and he just will not eat it. He will take a bite and shake his head.
I'm sorry but this is the worst meatloaf I've ever eaten. I won't make this again. way too much milk for 1 lb of ground beef, I ended up with mush. wasted a whole pound of expensive ground beef. most of your other recipes are pretty good, had other failures following a recipe exactly to the letter.
You must have done something wrong or changed the recipe Anonymous. I made this and it was great!
Did you use a whole cup of bread crumbs?