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 >>
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 ๐
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 ๐ 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?