Balsamic Glazed Meatloaf + Video
This Balsamic Glazed Meatloaf ain't your mama's recipe! It's next-level comfort food with enough flavor to make you weak in the knees.
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
Notes
Make-Ahead Tips: Prepare the meatloaf mixture and shape the loaf up to 24 hours in advance. Cover and refrigerate. Bring to room temp while the oven preheats before baking.
Freezing Tips: You can freeze the shaped, unbaked meatloaf. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
Reheating Tips: Reheat slices in a 350°F oven, covered with foil, for 10 to 15 minutes. Add a drizzle of ketchup or glaze to keep it moist.
Shaping Tip: Wet your hands slightly before shaping to prevent sticking and help smooth cracks.
Pan Choice: A glass or ceramic dish helps the loaf brown evenly and makes cleanup easier.
Nutrition
Serving: 1 | Calories: 216cal | Carbohydrates: 19g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 486mg | Sugar: 6g | Fiber: 1g | Calcium: 74mg | Iron: 3mg