This Balsamic Glazed Meatloaf is a tasty twist on a classic comfort dish. The sweet and tangy glaze adds a lovely shine and flavor that you won’t forget!
I love how it fills the kitchen with a cozy smell while it bakes. Plus, it’s great as leftovers—if there are any left! Just slice and enjoy for dinner or lunch. Yum!
Key Ingredients & Substitutions
Ground Beef: I suggest using 80% lean beef for the best balance of flavor and moisture. If you’re looking for a leaner option, you could go for ground turkey or chicken, but keep in mind they might be less juicy.
Ground Pork: This adds extra juiciness to the meatloaf. If you want to skip it, just increase the beef amount slightly. Another idea is to use ground lamb for a more unique flavor.
Breadcrumbs: Regular breadcrumbs work well, but if you’re gluten-free, try using crushed gluten-free crackers or oats. They hold up nicely while adding texture!
Balsamic Vinegar: The star in the glaze! If you need a substitute, red wine vinegar or apple cider vinegar can work, though they will change the flavor a bit. I find the sweetness of balsamic to be a perfect match for meatloaf.
How Can I Ensure My Meatloaf Stays Moist?
Keeping your meatloaf moist is crucial for a delightful meal. Here are tips to achieve that juicy texture:
- Soak the breadcrumbs in milk; this adds moisture.
- Don’t overmix the meat mixture—this leads to a tough loaf. Just mix until combined.
- Use a meat thermometer to check the internal temperature. It should reach 160°F (71°C) for safety but don’t wait until it’s too dry!
- Let it rest after baking; this allows juices to redistribute for a tastier slice.
With these tips, you’ll have a deliciously moist and flavorful meatloaf! Enjoy your cooking!
Balsamic Glazed Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 1 1/2 pounds ground beef (preferably 80% lean)
- 1/2 pound ground pork (optional, for extra juiciness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 2 large eggs
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, thyme)
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
How Much Time Will You Need?
This meatloaf takes about 15 minutes to prepare and then 60–65 minutes to bake. Plus, you’ll want to allow 10 minutes for it to rest after baking. All in all, you can have this delicious dish ready to serve in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a loaf pan by lightly greasing it, or you can line a baking sheet with parchment paper if you prefer a free-form loaf.
2. Soak the Breadcrumbs:
In a small bowl, combine the breadcrumbs with the milk. Let them soak for about 5 minutes until they’re nice and softened. This helps keep your meatloaf moist!
3. Mix the Meatloaf Ingredients:
In a large mixing bowl, add the ground beef and, if using, the ground pork. Then, include the soaked breadcrumbs, chopped onion, minced garlic, eggs, parsley, Worcestershire sauce, salt, black pepper, and dried herbs. Use your hands or a spoon to mix everything together just until combined. Be careful not to overmix, as that can make your meatloaf tough.
4. Shape the Meatloaf:
Take the meat mixture and shape it into a loaf on your prepared pan, or place it into the loaf pan if you’re using one. Aim for an even thickness for nice cooking all the way through!
5. Prepare the Balsamic Glaze:
In a small saucepan over medium heat, mix together the balsamic vinegar, ketchup, brown sugar, and Dijon mustard. Keep stirring until the brown sugar dissolves and the glaze thickens slightly, about 5–7 minutes, and then remove from heat.
6. Glaze the Meatloaf:
Brush about half of the balsamic glaze generously over the top of the meatloaf. This will add a lovely flavor to the outside!
7. Bake the Meatloaf:
Place the meatloaf in the preheated oven and bake for about 50 minutes. After that, brush the remaining glaze over the top and continue baking for another 10–15 minutes, or until it reaches an internal temperature of 160°F (71°C).
8. Rest and Slice:
Once baked, take the meatloaf out of the oven and let it rest for about 10 minutes. This step is important as it allows juices to redistribute, making for a flavorful slice!
9. Serve and Enjoy:
Slice the meatloaf and garnish with some extra chopped parsley. Serve it warm alongside your favorite sides, like mashed potatoes and roasted vegetables. Enjoy!
Can I Use Ground Turkey Instead of Beef?
Yes, you can! Ground turkey is a healthier alternative, but keep in mind that it may result in a slightly drier meatloaf. To counter this, consider adding a splash more milk or a tablespoon of olive oil for extra moisture.
Can I Prepare This Meatloaf Ahead of Time?
Absolutely! You can mix the meatloaf ingredients a day in advance and store the mixture in the fridge until you’re ready to bake it. Just remember to bring it to room temperature for about 30 minutes before placing it in the oven for even cooking.
How Do I Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or in a skillet on the stove. You can also freeze slices for up to 3 months. Just let them thaw in the fridge before reheating!
Can I Add Vegetables to the Meatloaf?
Yes, feel free to add finely chopped veggies like bell peppers, carrots, or spinach for extra nutrition and flavor! Just make sure to chop them small so they mix in well and don’t affect the meatloaf’s texture.
