Description
This balsamic-glazed meatloaf is a modern twist on a classic comfort dish. It combines the juicy richness of ground beef and pork with a tangy-sweet balsamic glaze. Perfect for weeknight dinners or special occasions, it’s easy to make, freezer-friendly, and guaranteed to leave no leftovers.
Ingredients
For the Meatloaf:
1 lb 80/20 ground beef
½ lb ground pork (pork shoulder preferred)
¾ cup panko breadcrumbs
½ cup whole milk
2 large eggs, beaten
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
For the Simple Balsamic Glaze:
½ cup balsamic vinegar
¼ cup brown sugar
1 tsp garlic powder
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Soak breadcrumbs in milk until a paste forms. Let it sit for 5 minutes.
In a large bowl, combine ground beef and pork. Gently mix with your hands.
Add soaked breadcrumbs, onion, garlic, eggs, salt, and pepper. Mix until just combined—do not overmix.
Shape a free-form loaf on the baking sheet or press gently into a loaf pan.
Combine balsamic vinegar, brown sugar, and garlic powder in a saucepan. Simmer for 5–7 minutes until slightly thickened.
Brush the meatloaf with one-third of the glaze before baking.
Bake for 50–60 minutes, brushing again at the 30-minute mark.
Check internal temperature—should read 160°F (71°C).
Remove from oven, brush with remaining glaze, and let rest for 15 minutes before slicing.
Notes
Use the complex glaze version for deeper flavor: reduce 1 cup of balsamic with ⅓ cup of honey and rosemary.
Resting the meat mixture for 15 minutes before shaping improves texture.
Use a digital meat thermometer to avoid overcooking.
Freeze leftovers in portions for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: meatloaf, balsamic glaze, comfort food, weeknight dinner, freezer-friendly, ground beef recipe