Description
A moist and flavorful meatloaf glazed with a sweet-tangy balsamic mixture. Juicy ground beef and pork are combined with breadcrumbs, milk, eggs, onions, and herbs, then baked to perfection for a modern twist on classic comfort food.
Ingredients
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1 lb ground beef (80/20)
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½ lb ground pork (optional for added richness)
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1 cup breadcrumbs (panko or regular)
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½ cup milk
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2 large eggs
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp Worcestershire sauce
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1 tbsp balsamic vinegar (inside mixture)
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2 tbsp chopped fresh parsley
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½ tsp dried thyme
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Salt and black pepper to taste
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For the glaze:
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3–4 tbsp balsamic vinegar
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¼ cup ketchup
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2 tbsp brown sugar
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Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a loaf pan.
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Soak breadcrumbs in milk until absorbed (about 5 minutes).
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Sauté chopped onion and minced garlic in a small pan until translucent, then let cool slightly.
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In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, eggs, Worcestershire sauce, balsamic vinegar, parsley, thyme, salt, and pepper. Mix gently to combine—do not over-mix.
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Shape the mixture into a loaf on the prepared baking sheet or place it in the loaf pan. Bake for 45 minutes.
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Meanwhile, whisk balsamic vinegar, ketchup, and brown sugar to make the glaze.
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After 45 minutes, brush the glaze generously over the meatloaf. Return to the oven and bake an additional 20–25 minutes or until the internal temperature reaches 160°F (71°C).
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Remove from the oven and let the meatloaf rest for at least 10 minutes before slicing and serving.
Notes
For a leaner option, substitute ground turkey or chicken.
To make it gluten-free, use almond flour or crushed gluten-free crackers instead of breadcrumbs.
Letting the meatloaf rest ensures juices redistribute for a moist result.
Leftovers are perfect for sandwiches or meal prep.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American