I remember the first time I made this balsamic glazed meatloaf recipe. My husband, Mark, had requested meatloaf – a classic comfort food he hadn’t had in ages. I wanted to do something a little different, something a little…fancier, without actually being fussy. I saw a bottle of balsamic vinegar sitting on the counter and BAM! Inspiration struck. The first attempt? Let’s just say it was…interesting. The glaze was way too intense, almost bitter. But I knew I was onto something.

After a few tweaks (and a slightly less enthusiastic Mark politely eating every bite!), I finally nailed it. Now, this balsamic glazed meatloaf recipe is a regular in our dinner rotation, and even my picky 10-year-old, Leo, devours it. It’s the perfect weeknight meal – easy to throw together, satisfying, and that sweet and tangy glaze? Forget about it! I love serving it with my garlic mashed potatoes. It’s also one of my favorite easy dinner recipes to make when I have company coming over. This balsamic glazed meatloaf recipe is sure to be a crowd-pleaser.

Honestly, sometimes the best recipes come from kitchen mishaps. It teaches you to tweak and adjust, and most importantly, not to be afraid to experiment! Between school runs, soccer practice, and everything else life throws our way, quick and easy meals are a must. This balsamic glazed meatloaf recipe fits the bill perfectly. It’s simple enough for a weeknight, but the balsamic glaze adds a touch of sophistication that makes it feel special. Trust me, once you try this balsamic glazed meatloaf recipe, you’ll wonder why you haven’t been making it all along!

Ingredients for Balsamic Glazed Meatloaf

Here’s what you’ll need to whip up this delectable dish. Don’t be intimidated by the list; most of these are pantry staples!

2 lbs Ground Beef (80/20): I always go for 80/20 because it has enough fat to keep the meatloaf moist and flavorful, but not so much that it’s greasy.
1 cup Breadcrumbs (Plain or Italian): I usually have plain on hand, but Italian breadcrumbs add a little extra flavor, perfect for this balsamic glazed meatloaf recipe.
1/2 cup Milk: This helps to keep the meatloaf nice and tender. You can use any kind of milk you like – whole, 2%, or even almond milk in a pinch.
1 large Egg: This acts as a binder, holding everything together.
1 medium Onion, finely chopped: I prefer yellow onion, but white onion works too.
2 cloves Garlic, minced: Fresh garlic is always best, but you can use garlic powder if you’re in a hurry. Just use about 1/2 teaspoon.
1/4 cup Ketchup: Adds a little sweetness and tang.
2 tablespoons Worcestershire Sauce: This gives it that umami flavor that really elevates the meatloaf.
1 teaspoon Dried Thyme: You can also use Italian seasoning if you prefer.
Salt and Pepper to taste
For the Balsamic Glaze:
- 1/2 cup Balsamic Vinegar: This is the star of the show! I usually buy mine from the local grocery store when making this balsamic glazed meatloaf recipe.
- 1/4 cup Brown Sugar: Adds sweetness and helps to create a sticky glaze.
- 1 tablespoon Dijon Mustard: Adds a little tang and helps to emulsify the glaze.

When shopping for the balsamic vinegar for this balsamic glazed meatloaf recipe, don’t feel like you need to buy the most expensive bottle. A good quality, but reasonably priced, balsamic vinegar will work perfectly. Here’s a balsamic glazed meatloaf recipe trick I learned from my mom: she always soaks her breadcrumbs in the milk for a few minutes before adding them to the meat mixture. This helps them to absorb the moisture and keeps the meatloaf from drying out. When making this balsamic glazed meatloaf recipe, you can save time by chopping the onion and mincing the garlic ahead of time. I usually do this on Sunday evenings when I’m prepping for the week.

As far as cost-saving tips, buying ground beef in bulk and freezing it is a great way to save money. Just make sure to thaw it completely before using it. You can store leftover balsamic glazed meatloaf recipe ingredients in the refrigerator. Ground beef should be used within 1-2 days, and the vegetables should be used within 3-5 days.

How to Make Balsamic Glazed Meatloaf: Step-by-Step

Alright, let’s get down to business and make this amazing balsamic glazed meatloaf recipe!

Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9×5 inch loaf pan. I like to use cooking spray, but you can also use butter or oil. This ensures your balsamic glazed meatloaf recipe doesn’t stick.
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough. Don’t worry if your balsamic glazed meatloaf recipe mixture seems a little loose – it will firm up as it cooks.
Transfer the meat mixture to the prepared loaf pan and gently press it down evenly. Now, for the glaze! This is where the magic happens in our balsamic glazed meatloaf recipe.
In a small saucepan, whisk together the balsamic vinegar, brown sugar, and Dijon mustard. Bring the mixture to a simmer over medium heat and cook for about 5-7 minutes, or until the glaze has thickened slightly. It should be thick enough to coat the back of a spoon. I learned the hard way with balsamic glazed meatloaf recipe that if you don’t let the glaze thicken enough, it will just run off the meatloaf.
Pour about half of the balsamic glaze over the meatloaf. Spread it evenly over the top.
Bake for 60-75 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). I always use a meat thermometer to make sure it’s cooked properly. In my kitchen, balsamic glazed meatloaf recipe usually takes about 70 minutes. The USDA Food Safety Guidelines for Meatloaf recommends checking the internal temperature.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. While the balsamic glazed meatloaf recipe is cooking, I usually whip up a side dish, like mashed potatoes or roasted vegetables.
Before slicing, brush the remaining balsamic glaze over the top of the meatloaf. This will give it a beautiful, glossy finish. Your balsamic glazed meatloaf recipe should smell like savory meat with a hint of sweetness from the glaze. My family loves when I make this!
Slice the balsamic glazed meatloaf recipe and serve!

One tip for making the best balsamic glazed meatloaf recipe is to use a light hand when mixing. Overmixing can lead to a tough meatloaf, and nobody wants that! I’ve learned from experience that letting the meatloaf rest for a few minutes after baking is crucial. It really does make a difference in the tenderness. While the meatloaf is baking, I often take the time to do some meal prep for the week. It’s a great way to maximize your time in the kitchen.

Serving Suggestions

My family devours this balsamic glazed meatloaf recipe every time I make it! The kids love our balsamic glazed meatloaf recipe when I serve it with creamy mashed potatoes and steamed green beans. It’s such a classic combination, and they always clean their plates. My husband, Mark, prefers it with roasted Brussels sprouts. I love that this balsamic glazed meatloaf recipe is so versatile – it goes well with just about any side dish. Some other go-to side dishes that pair perfectly with balsamic glazed meatloaf recipe include mac and cheese (for the ultimate comfort food meal), a simple green salad, or roasted sweet potatoes.

This balsamic glazed meatloaf recipe is perfect for a weeknight dinner, but it’s also great for potlucks or casual get-togethers. I’ve even made it for Thanksgiving a few times, as a non-traditional option for those who don’t like turkey. For presentation, I like to slice the meatloaf and arrange it on a platter, drizzling any extra glaze over the top. You can also garnish it with fresh parsley or thyme for a pop of color. If you have extra balsamic glazed meatloaf recipe, it makes amazing sandwiches the next day! Just slice it thinly and layer it on some crusty bread with lettuce, tomato, and a little bit of mayonnaise.

For seasonal variations, try adding some chopped sun-dried tomatoes to the meat mixture in the summer for a Mediterranean twist. In the fall, you can add some sauteed mushrooms and onions. I’ve even tried adding a touch of maple syrup to the balsamic glaze in the winter for a cozy, comforting flavor. My friends always ask for this balsamic glazed meatloaf recipe whenever they come over for dinner. It’s definitely a crowd-pleaser!

Frequently Asked Questions

Can I use ground turkey instead of ground beef for this balsamic glazed meatloaf recipe?

Absolutely! Ground turkey works great in this balsamic glazed meatloaf recipe. Just keep in mind that it tends to be a bit drier than ground beef, so you may need to add an extra tablespoon or two of milk to the meat mixture. I’ve tried it myself, and it’s still delicious.

Can I make this balsamic glazed meatloaf recipe ahead of time?

Yes, you can! You can assemble the meatloaf and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap. You can also make the balsamic glaze ahead of time and store it in an airtight container in the refrigerator for up to a week. My balsamic glazed meatloaf recipe tastes even better when the flavors have had a chance to meld together.

My meatloaf is always dry. What am I doing wrong with my balsamic glazed meatloaf recipe?

There are a few reasons why your meatloaf might be dry. First, make sure you’re not overmixing the meat mixture. Second, don’t use lean ground beef. I recommend using 80/20 ground beef for the best results with this balsamic glazed meatloaf recipe. Third, make sure you’re not overbaking it. Use a meat thermometer to check for doneness. You know what I do when my balsamic glazed meatloaf recipe starts to look dry? I baste it with a little extra balsamic glaze.

Can I freeze this balsamic glazed meatloaf recipe?

Yes, you can freeze it either before or after baking. To freeze it before baking, assemble the meatloaf in the loaf pan, cover it tightly with plastic wrap and then with foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking. To freeze it after baking, let the meatloaf cool completely, then wrap it tightly in plastic wrap and then with foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What can I substitute for breadcrumbs in this balsamic glazed meatloaf recipe?

If you don’t have breadcrumbs on hand, you can use crushed crackers, rolled oats, or even cooked rice. Just make sure to adjust the amount of liquid accordingly. Feedback about my balsamic glazed meatloaf recipe suggests that crushed crackers are a favorite substitute for some of my readers.

Can I add vegetables to this balsamic glazed meatloaf recipe?

Absolutely! Adding vegetables is a great way to sneak in some extra nutrients. Some good options include diced carrots, celery, bell peppers, or mushrooms. Just make sure to chop them finely so they cook evenly. My family loves when I add finely diced carrots to my balsamic glazed meatloaf recipe.

The balsamic glaze is too tangy for my taste. What can I do to mellow it out in my balsamic glazed meatloaf recipe?

If the balsamic glaze is too tangy for you, try adding a little more brown sugar. You can also add a tablespoon of honey or maple syrup. I’ve also found that a pinch of baking soda can help to neutralize the acidity.

Final Thoughts and Pro Tips

This balsamic glazed meatloaf recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s a comfort food classic with a twist, and it’s always a hit. It’s one of those recipes that I know I can always count on, no matter what.

My balsamic glazed meatloaf recipe Pro Tips:

Don’t overmix the meat mixture! This is the key to a tender meatloaf.
Use a meat thermometer! This will ensure that your meatloaf is cooked through but not overdone.
Let the meatloaf rest before slicing! This allows the juices to redistribute, resulting in a more flavorful meatloaf.

Here are a few balsamic glazed meatloaf recipe variations I’ve tried with my family:

Spicy Meatloaf: Add a pinch of red pepper flakes to the meat mixture and a dash of hot sauce to the balsamic glaze.
Italian Meatloaf: Use Italian breadcrumbs, add some chopped sun-dried tomatoes and fresh basil to the meat mixture, and top with shredded mozzarella cheese during the last 10 minutes of baking.
Maple-Glazed Meatloaf: Substitute maple syrup for the brown sugar in the balsamic glaze.

My husband loves the spicy version, while the kids prefer the classic version with mashed potatoes. No matter which variation you choose, I hope you enjoy this balsamic glazed meatloaf recipe as much as my family does. And don’t be afraid to get creative and make it your own! Cooking should be fun, so experiment with different flavors and ingredients until you find what you love. I hope their balsamic glazed meatloaf recipe cooking experience brings your family together!

Remember, cooking is all about experimenting and having fun. So, don’t be afraid to try new things and make this balsamic glazed meatloaf recipe your own. Happy cooking!

Delicious Balsamic Glazed Meatloaf Recipe

Print Recipe

This balsamic glazed meatloaf recipe will quickly become a family favorite. Follow our 9 easy steps to create a delicious and satisfying meal.

Author: Zoubida
Prep Time: 15
Cook Time: 60
Total Time: 75
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
1/4 cup balsamic glaze

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, and oregano. Season with salt and pepper.
Mix well with your hands until thoroughly combined.
Shape the mixture into a loaf and place it in a baking dish.
Bake for 50 minutes.
Remove from oven and drain any excess grease.
Brush the top of the meatloaf with balsamic glaze.
Return to oven and bake for an additional 10 minutes, or until the glaze is set.
Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

For a richer flavor, add a tablespoon of Worcestershire sauce to the meatloaf mixture. Serve with mashed potatoes and your favorite vegetables.