Best Meatloaf Ever with Balsamic Glaze is amazing comfort food! Moist and delicious, this recipe comes together quickly and freezes perfectly.
At long last, Chad finally gets his favorite meal. Yes, I know how shocking it is that out of all the fabulous Italian food and flavors that I provide him, he is still a Midwest meat and potatoes man.
No matter what I do, that is who he is. Meat and potatoes with a side of corn on the cob and he is surely in heaven!!!
Not to mention, this classic meatloaf makes for the best meat loaf sandwiches I have ever eaten.
Tips for making the best meatloaf ever
I have been making this recipe for well over 10 years now. I love that it has a little Italian flair.
Also, it's freezer-friendly! I bake one and portion it out, freeze it and pull it out as we want to eat it... Which is pretty often.
I have a few tips for you:
I have to say I love my Mom's meatloaf, but this is miles away from her recipe (sorry Mom).
Munchkin loves this meal too, but likes the meatloaf mixed with mashed potatoes.Also, it's freezer-friendly! I bake one and portion it out, freeze it and pull it out as we want to eat it... Which is pretty often.
I have a few tips for you:
- Don't skip the balsamic glaze recipe!
- Uncover for better flavor
I have to say I love my Mom's meatloaf, but this is miles away from her recipe (sorry Mom).
Serving Suggestions
Chad likes it with a side of Spicy Baked Brown Rice.
I like it straight out of the pan, served with a baked potato or rice, with a vegetable and especially served cold on some delicious Milk and Honey White Bread.
Tonight we ate it with a side of green beans with garlic olive oil and it was perfect.
Chad of course had his with rice. You didn't think he ate green beans, did you?
Chad of course had his with rice. You didn't think he ate green beans, did you?
Kitchen Tools You'll Need for This Recipe
We hope you'll agree that this really is the best meatloaf recipe ever.- 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
- Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
Enjoy!
With love from our simple kitchen to yours.
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Other meatloaf and meatball recipes:
Watch our video on making the best meatloaf ever!
Yield: 6
Best Meatloaf Ever with Balsamic Glaze
Best Meatloaf Ever with Balsamic Glaze is amazing comfort food! Moist and delicious, this recipe comes together quickly and freezes perfectly.
prep time: 5 minscook time: 50 minstotal time: 55 mins
Ingredients
- 1 pound lean ground beef
- 1 cup Italian bread crumbs
- 1/2 cup whole milk
- 4 tablespoons ketchup, divided
- 1 1/2 tablespoons balsamic vinegar, divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1 large egg
- 1/2 tablespoon brown sugar
Instructions
- Preheat oven to 350°F.
- In a large bowl add beef, bread crumbs and milk. Pour the milk directly over the bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, nutmeg, pepper, salt and onion powder. Set aside.
- In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining. Add egg to the meat mixture. Combine well with hands, do not overwork the meat mixture.
- Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan (I use glass). Free form into a loaf shape. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
- In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork.
- Apply glaze evenly to the top of your meatloaf.
- Cover pan with aluminum foil. Place meatloaf in the oven and bake for 35-40 minutes. Sides should be lightly browned when ready to uncover foil.
- Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides!
Originally published on August 10, 2011
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