This Balsamic Glazed Meatloaf is juicy and full of flavor! The sweet and tangy glaze makes it extra special and delicious, bringing the classic dish to a whole new level.
Trust me, the glaze is a game changer. Every bite is like a little hug from your dinner plate! 😋 I love serving it with mashed potatoes for a comforting meal that everyone will enjoy.
Key Ingredients & Substitutions
Ground Beef: I usually prefer 85% lean beef for a nice balance of flavor and moisture. If you’re looking for a leaner option, 90% lean works too, but it may be a bit drier. You could also use turkey or chicken for a lighter version.
Ground Pork: This adds flavor and juiciness, but if you want to skip it, increase the ground beef to 2 pounds. Alternatively, ground turkey could work in place of the pork for a leaner meat loaf.
Breadcrumbs: I recommend using plain or Italian-seasoned breadcrumbs. If you’re gluten-free, try gluten-free breadcrumbs or crushed gluten-free crackers. Oats can also be a healthy substitute!
Milk: Whole milk provides richness, but you can substitute with low-fat milk or a plant-based milk like almond or oat milk if you’re lactose intolerant. Just ensure it’s plain and unsweetened.
Balsamic Vinegar: A classic for this glaze, it’s hard to beat. You could use red wine vinegar or apple cider vinegar in a pinch, but the flavor will differ a bit. Sweetened vinegar substitutes might work too!
How Do I Ensure My Meatloaf Stays Moist?
Keeping meatloaf moist is key to great flavor and texture! Here are the steps to get it right:
- Soak the breadcrumbs in milk. This helps keep the meat moist while cooking.
- Avoid overmixing the meat. Mix until just combined to keep it tender.
- Use ground pork or a mixture of meats for added juiciness. A fatty content (like 85% lean beef) retains moisture.
- Don’t skip the glaze! It creates a flavorful barrier that locks moisture inside the loaf.
- Let it rest after baking before slicing. This helps the juices redistribute.
With these tips, your meatloaf will be both tasty and moist every time!
Balsamic Glazed Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 1 1/2 pounds ground beef (85% lean)
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
For the 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 Balsamic Glazed Meatloaf will take about 15 minutes to prep and 50 to 60 minutes to bake, plus a little time to cool. Overall, plan for about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper to make removing the meatloaf easier later on.
2. Prepare the Breadcrumbs:
In a small bowl, soak the breadcrumbs in the milk. Let them sit for about 5 minutes until the milk is absorbed. This will make your meatloaf extra moist!
3. Mix the Ingredients:
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, fresh parsley, egg, Worcestershire sauce, salt, black pepper, and thyme. Gently mix everything together with your hands or a spoon until just combined. Be careful not to overmix; we want to keep it tender!
4. Shape the Meatloaf:
Transfer the meat mixture into the prepared loaf pan. Shape it into a compact loaf. If you prefer, you can shape it directly on a baking sheet lined with parchment paper.
5. Make the Glaze:
In a small bowl, whisk together the ketchup, balsamic vinegar, brown sugar, and optional Dijon mustard for the glaze. It’s sweet and tangy—perfect for our meatloaf!
6. Apply the Glaze:
Spread about three-quarters of the glaze evenly over the top of the meatloaf. It will caramelize beautifully as it cooks!
7. Bake the Meatloaf:
Bake your meatloaf in the preheated oven for 50 to 60 minutes. It’s ready when the internal temperature reaches 160°F (71°C).
8. Final Glaze Touch:
In the last 10 minutes of baking, brush the remaining glaze over the meatloaf again. This creates a sticky, glossy finish that everyone loves!
9. Rest Before Slicing:
Once done, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps keep all those juicy flavors in!
10. Serve & Enjoy:
Garnish with extra fresh parsley and serve your delicious meatloaf warm with mashed potatoes and steamed broccoli on the side. Enjoy every bite of this flavorful dish!
With these steps, you’ll create a wonderfully moist and tasty Balsamic Glazed Meatloaf that’s sure to be a hit at your dinner table!
Can I Use Other Meats Instead of Ground Beef and Pork?
Absolutely! You can substitute the ground beef and pork with ground turkey or chicken for a leaner option. Just be mindful that these may cook slightly faster, so check for doneness earlier.
Can I Make This Meatloaf Without Breadcrumbs?
Yes! If you’re looking to avoid breadcrumbs, you can use oats, crushed crackers, or even cooked quinoa as a binder. Just make sure they’re finely ground so they incorporate well into the mixture.
How Should I Store Leftover Meatloaf?
Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. To reheat, place slices in the microwave or warm them gently in the oven covered with foil to retain moisture.
Can I Freeze Meatloaf?
Definitely! You can freeze the unbaked meatloaf wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To bake from frozen, increase the baking time as needed, making sure it reaches the proper internal temperature. Alternatively, you can freeze leftovers after cooking.