Balsamic Glazed Meatloaf

Balsamic Glazed Meatloaf

This isn’t just any ol’ meatloaf… it’s the meatloaf that had my husband begging for it every day for a year.

(No exaggeration. I made a double batch, froze it in slices, and packed it in his lunch like clockwork.)

Yes, I know how shocking it is that out of all the fabulous Italian food and flavors that I provide him, he is still a Midwest meat and potatoes man.

I can’t always judge his taste, though. This one’s rich, juicy, and topped with a sticky-sweet balsamic glaze that’s basically meatloaf candy. Slice into it and you’ve got comfort food perfection.

It’s the kind of dinner that makes you feel like you’ve got it all together, even if your kitchen looks like a tornado hit a spice rack!

Of course, you can’t have meatloaf without mashed potatoes. Munchkin liked to mix hers together when she was little!

I like it straight out of the pan, served with a baked potato or rice and a vegetable like Italian green beans.

Then, slice up leftovers and serve them cold on some Amish white bread as sandwiches!

INGREDIENT NOTES

• Ground Beef: I like 88% lean as it’s not too greasy but still juicy enough to keep the meatloaf from drying out.
• Italian Breadcrumbs + Milk: This combo, called a panade, gives the loaf a soft, moist texture.

  If you only have plain on hand, there’s an easy fix! Simply mix 1 tablespoon of Italian seasoning into 1 cup plain breadcrumbs. You can do the same thing with panko as well.

• Egg: Acts as a binder to keep the loaf from falling apart when sliced.
• Balsamic Vinegar: Use this in both the meatloaf and sauce. Quality makes a big difference in flavor, so use the nicest bottle you can get!
• Ketchup: Also in the meatloaf and sauce for an acidic, sweet, and savory boost.
• Spices: I love to use a combination of onion powder, nutmeg, salt, and pepper in this recipe. Feel free to leave out the nutmeg if you’re not a fan, or replace it with garlic powder instead.

VARIATIONS

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