Can I make balsamic glazed meatloaf ahead of time?

Yes, you can assemble the meatloaf up to a day in advance and keep it covered in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then add the glaze and bake as directed. This helps it cook evenly without drying out.

Why did my meatloaf fall apart when I sliced it?

This usually happens if the meatloaf was sliced too soon or didn’t have enough time to set. Letting it rest for at least 10 minutes after baking allows the juices to redistribute and helps the loaf hold together. Using the full amount of oats and egg also makes a big difference.

Can I use a loaf pan instead of a baking sheet?

You can, but the texture will be slightly different. A loaf pan traps more fat, which can make the meatloaf softer and a bit greasier. If you use a loaf pan, consider draining off excess grease halfway through baking.

Is balsamic vinegar too strong for meatloaf?

When used in the glaze, balsamic vinegar mellows as it bakes and blends with the ketchup and brown sugar. The result is a gentle tang, not a sharp bite. If you’re sensitive to acidity, you can reduce the vinegar slightly and still get great flavor.

Balsamic Glazed Meatloaf – A Classic, Comforting Dinner

Name: Balsamic Glazed Meatloaf
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds ground beef; 1 cup quick oats; 1 1/4 cups milk; 1 large egg, beaten; 1/4 cup minced onion; 1 teaspoon Worcestershire sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried sage; 1/4 teaspoon celery salt; 1/4 teaspoon dry mustard; 1/4 teaspoon granulated garlic or garlic powder; 1/4 cup ketchup; 1 tablespoon balsamic vinegar; 1 tablespoon brown sugar

Description

This balsamic-glazed meatloaf is a homely, homestyle dinner made with simple pantry ingredients, baked until tender, and finished with a sweet, tangy glaze that keeps every slice juicy and flavorful.

Ingredients

Scale

2 pounds ground beef
1 cup quick oats
1 1/4 cups milk
1 big egg, beaten
1/4 cup minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed sage
1/4 teaspoon celery salt
1/4 teaspoon dry mustard
1/4 teaspoon granulated garlic or garlic powder
1/4 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

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Instructions

Preheat the oven to 350°F and line a baking sheet with foil.
In a large bowl, combine all meatloaf ingredients and gently mix with your hands until just combined.
Shape the mixture into a wide, oblong loaf on the prepared baking sheet.
In a small bowl, stir together the ketchup, balsamic vinegar, and brown sugar.
Spoon the glaze evenly over the top of the meatloaf, letting it settle along the sides.
Bake until the internal temperature reaches 170°F, about 65 to 70 minutes.
Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Use a meat thermometer the first time you make this recipe to ensure proper doneness.
Cooking time depends on the shape and thickness of the loaf.
A flatter loaf cooks faster and stays juicier than a tall, compact one.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 373
Sugar: 5 g
Sodium: 394 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 104 mg