This meatloaf gets a tasty twist with a balsamic glaze that adds a sweet and tangy flavor. It’s juicy, hearty, and super easy to make!
Honestly, who knew meatloaf could be so fancy? 🍽️ I love how the glaze makes it feel special, perfect with mashed potatoes on the side. Give it a try for dinner!
Key Ingredients & Substitutions
Ground Beef: An 80% lean mix is perfect for a juicy meatloaf. If you prefer, you can use ground turkey or chicken for a leaner option, which will still taste great!
Ground Pork: This is optional, but I find it adds moistness. If you’re avoiding pork, try using an equal amount of ground beef or turkey instead.
Breadcrumbs: Regular breadcrumbs work fine, but you can substitute with panko for a crunchier texture. For gluten-free, use crushed gluten-free crackers or oats.
Milk: Any milk works here! You can even use almond or soy milk for a dairy-free version.
Balsamic Vinegar: If you don’t have it, red wine vinegar can give a similar tang. Just note it will be a bit sharper in flavor.
How Do I Make Sure My Meatloaf Stays Moist?
Keeping your meatloaf moist can be tricky, but it’s all about combining the right ingredients and not overmixing.
- Start by soaking the breadcrumbs in milk; this helps retain moisture.
- Don’t overmix your meat mixture. Just blend until everything is combined.
- Use the option of adding ground pork for added moisture or even grated vegetables like zucchini.
- Letting it rest after baking lets the juices redistribute, preventing dryness.
Balsamic Glazed Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 1 1/2 pounds ground beef (80% lean)
- 1/2 pound ground pork (optional for extra moisture)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 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
- 1/2 teaspoon dried thyme or Italian seasoning
For the Balsamic Glaze:
- 1/2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 1 hour for baking. You’ll have about 45 minutes in the oven and a 10-minute rest period before slicing. So, in total, it will take you about 1 hour and 15 minutes to enjoy this delicious meatloaf!
Step-by-Step Instructions:
1. Prepping the Oven and Loaf Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, lightly grease a loaf pan with cooking spray or oil, or line it with parchment paper for easier removal later. This step is super important to make sure your meatloaf comes out easily!
2. Soaking the Breadcrumbs:
In a small bowl, take your breadcrumbs and soak them in milk until they are nice and absorbed, which should take about 5 minutes. This helps keep your meatloaf moist and delicious!
3. Mixing the Meat Mixture:
In a large bowl, combine the ground beef and pork (if using). Once that’s mixed, add in the soaked breadcrumbs, chopped onion, minced garlic, eggs, parsley, Worcestershire sauce, salt, pepper, and thyme. Mix everything gently until it’s just combined—don’t overmix, as that can make the meatloaf tough!
4. Shaping the Meatloaf:
Transfer the meat mixture to your prepared loaf pan and shape it into a nice loaf. Make sure the top is even for even cooking!
5. Making the Balsamic Glaze:
In a separate bowl, whisk together the ketchup, balsamic vinegar, brown sugar, and optional Dijon mustard until you have a smooth glaze.
6. Coating the Meatloaf:
Spread half of the balsamic glaze evenly over the top of the meatloaf. This will give it a great flavor during baking!
7. Baking the Meatloaf:
Place the meatloaf in the oven and bake for 45 minutes. The kitchen will start to smell amazing at this point!
8. Finalizing the Glaze:
After 45 minutes, take the meatloaf out of the oven and spread the remaining balsamic glaze on top. Put it back in the oven for an additional 15 minutes, or until its internal temperature reaches 160°F (71°C).
9. Resting Before Slicing:
Once it’s ready, let the meatloaf rest for about 10 minutes. This helps it hold its juices and makes slicing easier!
10. Serving:
Garnish with some chopped fresh parsley before serving. This meatloaf is perfect with mashed potatoes and a side of steamed green veggies like broccoli. Enjoy your tender, juicy Balsamic Glazed Meatloaf with its shiny, flavorful glaze!
Can I Use Leaner Meat for This Recipe?
Yes, you can use leaner ground beef or turkey, but keep in mind that it may result in a drier meatloaf. Adding ingredients like grated zucchini or using ground pork can help maintain moisture.
How Can I Make This Meatloaf Gluten-Free?
To make a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Oats can also work well if they’re certified gluten-free.
Can I Make the Meatloaf Ahead of Time?
Absolutely! You can prepare the meatloaf mixture and shape it into a loaf ahead of time. Cover and refrigerate it for up to 24 hours before baking. Just be sure to add some extra cooking time if baking it straight from the fridge.
What Is the Best Way to Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. To reheat, slice and warm in the microwave or in an oven at 350°F (175°C) until heated through.
