Best Meatloaf Ever with Balsamic Glaze is amazing comfort food! Moist and delicious, this recipe comes together quickly and freezes perfectly.
Best Meatloaf Ever!
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 on the cob and he is surely in heaven!!!
Not to mention, balsamic glazed meatloaf makes for the best meat loaf sandwiches I have ever eaten. Also, it’s freezer-friendly! 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.
I have been making this recipe for well over 10 years now. I love that it has a little Italian flair.
A few tips:
- Don’t skip the balsamic glaze recipe!
The magic ingredient: Balsamic vinegar! The balsamic vinegar glaze on top consists of ketchup (I know, but it is delicious), balsamic vinegar and brown sugar.
- Uncover for better flavor
Remove the cover from the loaf pan during the final 15 minutes of cook time. As a result, the glaze will caramelize and give more flavor to the meal!
What to Serve with Balsamic Glazed Meatloaf
Munchkin loves this meal too, but likes the meatloaf mixed with mashed potatoes.
I like it straight out of the pan, served with a baked potato or rice, with a vegetable and especially served cold on some delicious Amish White Bread.
Tonight we ate it with a side of Italian green beans with garlic olive oil, and it was perfect. Chad of course had his with rice. You didn’t think he ate green beans, did you?
We hope you’ll agree that this really is the best balsamic glazed meatloaf ever.
With love, from our simple kitchen to yours.
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Other Simple Comfort Foods to Make
- Stuffed Bacon Wrapped Meatloaf
- Balsamic Meatloaf Meatballs
- Our Italian Meatball Recipe
- Cracker Barrel Meatloaf Recipe
Best Ever Meatloaf with Balsamic Glaze + Video
- 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
- 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!
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 February 2020.
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