Apr 9, 2012

Balsamic Glazed Meatloaf

Wait! Don't run away! I promise you'll thank me...

This is the meatloaf for all of the meatloaf haters. Well, for the meatloaf lovers, too. And everyone in between. It's absolutely packed with flavor and has the perfect consistency. Moist and slightly dense, not hard or mushy. So delicious. And it has balsamic! Yes!

Ian and I went to a Greek restaurant in Tucson for our 7th anniversary and were bowled over by the hospitality, food, and - of all things - the balsamic! Athens on 4th is the very best Greek restaurant I have ever been to in all my 30 years of life. If you ever have the chance to visit Tucson, please check out this little slice of heaven. It's a bit hidden, but worth the search.

After I had doused everything I ordered with their balsamic vinegar, I joked that I might as well just drink it straight from the bottle. After we left, I was kicking myself for not doing just that. And thus my love affair with balsamic vinegar began.

This is a somewhat basic meatloaf is drowned in a warm, sweet balsamic glaze that is ten times better than plain ketchup. Make it... tonight!

Balsamic Glazed Meatloaf


2 lbs ground beef
1 cup quick oats
1 1/4 cups milk
1 egg, beaten
1/4 cup minced onion
1 teaspoon Worcestershire
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder

1/4 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

Preheat oven to 350 degrees.
Combine all meatloaf ingredients in a bowl and then mix together with your hands (if you are weird like me, just throw on some rubber or latex gloves - I usually wash them with hand-soap first). Shape into a loaf form and then place in a loaf baking pan. Place pan on a baking sheet lined with foil - meat juices may bubble over the sides of the loaf pan and nobody wants a smoking oven!

Stir together the glaze ingredients and spoon over the top of the meatloaf prior to baking.

Bake in a preheated oven until the internal temperature reaches 170 degrees. Much better to go by internal temperature than a specific time. Mine took about 90 minutes. 

recipe adapted from Barefeet in the Kitchen on Chef Dennis

1 comment:

Andrea said...

This meatloaf looks wonderful. My mom was looking for a new one to try. I will have to send this one to her.

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