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
1 lb ground beef (80/20)
½ lb ground pork (optional for added richness)
1 cup breadcrumbs (panko or regular)
½ cup milk
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar (inside mixture)
2 tbsp chopped fresh parsley
½ tsp dried thyme
Salt and black pepper to taste
For the glaze:
3–4 tbsp balsamic vinegar
¼ cup ketchup
2 tbsp brown sugar
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a loaf pan.
Soak breadcrumbs in milk until absorbed (about 5 minutes).
Sauté chopped onion and minced garlic in a small pan until translucent, then let cool slightly.
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.
Shape the mixture into a loaf on the prepared baking sheet or place it in the loaf pan. Bake for 45 minutes.
Meanwhile, whisk balsamic vinegar, ketchup, and brown sugar to make the glaze.
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).
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