This recipe for Balsamic Glazed Meatloaf is one of my son’s favorite super easy recipes. He asks for it at least once a week!
Every time we have meatloaf, I can’t help but think of the scene in the movie “A Christmas Story” where the family is eating dinner and Randy says, “Meatloaf. Beetloaf. I hate meatloaf.”
I laugh to myself every single time!
My son is the exact opposite of Randy. He LOVES meatloaf. Meatloaf and macaroni and cheese is one of his favorite dinners.
I usually make my classic meatloaf – it’s the best meatloaf recipe I’ve ever tried. It’s pure comfort food and my family loves it. But I was looking for a change. I needed to mix things up a bit.
That’s where this Balsamic Glazed Meatloaf came from. I love the tangy sweetness of balsamic vinegar and I thought it would compliment my traditional meatloaf recipe perfectly.
I was right. This recipe is killer! Especially the glaze. That’s what takes it over the top.
To save time, I prepare the meatloaf mixture and glaze the night before. And, instead of baking a large meatloaf in a bread pan, I make mini-meatloaves in my muffin pan (like I do with my Chicken Parmesan Meatloaves). They bake so much faster that way.
These two time-saving tips allow me to have dinner on the table in under 30 minutes!
I highly recommend you give this recipe a try the next time you’re craving comfort food. It’s definitely a keeper!
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Balsamic Glazed Meatloaf
- 1 1/2 pounds ground beef
- 3 slices of white bread
- 1/4 cup of milk
- 1/4 cup onion finely chopped
- 1 clove garlic finely minced
- 1/2 cup parmesan cheese
- 2 eggs beaten
- 3 Tbsp fresh parsley minced
- 1/2 tsp seasoned salt
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp ketchup
- 1 Tbsp balsamic vinegar
- 2 Tbsp ketchup
- 1/2 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
- Preheat oven to 350 degrees.
- Pour milk over bread and let sit for a few minutes so it absorbs the milk.
- In a large bowl combine the beef, milk-soaked bread, onion, garlic, cheese, eggs, parsley, salts and pepper.
- Mix with your hands until well combined.
- Line a baking sheet with non-stick foil.
- Form the mixture into a loaf shape on the baking sheet.
- Combine all of the glaze ingredients in a bowl.
- Stir until combined.
- Spread evenly on top of the meatloaf.
- Bake for 45-60 minutes or until a meat thermometer reads 160 degrees.
- Remove from oven, cover loosely with foil and let rest for 5-10 minutes before slicing.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/