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Balsamic Glazed Meatloaf

Balsamic glazed meatloaf with a deep mahogany, caramelized top—glistening glaze that crackles as it bakes. Formed free-form for even cooking, then baked to 160°F and rested for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion small, grated
  • 4 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh thyme
  • salt to taste
  • pepper to taste
Balsamic Glaze
  • 0.33 cup balsamic vinegar
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line a baking sheet with foil. Place the sheet on the lower-middle rack so the loaf heats evenly.
  2. Combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, fresh thyme, salt, and pepper. Mix just until the mixture is evenly combined and sticky.
  3. Shape the mixture into a free-form loaf on the lined baking sheet. Pat it into a uniform thickness so it cooks through without dry edges.
  4. Simmer balsamic glaze ingredients in a small saucepan for 3–4 minutes until slightly syrupy. Whisk often and watch for a glossy, spoon-coating consistency.
  5. Brush half of the balsamic glaze over the loaf. Spread to the edges so the top browns in an even mahogany layer.
  6. Bake for 55 minutes, keeping the oven at 350°F. Look for set edges and a glaze that begins to glisten and caramelize.
  7. Brush the remaining glaze over the loaf, then bake for 15 more minutes. Continue until the internal temperature reaches 160°F and the glaze turns caramelized and crackles at the surface.
  8. Rest the meatloaf for 10 minutes before slicing. Letting it sit helps the juices reabsorb for clean, sliceable pieces.

Notes

Pro tip: grate the onion finely for better moisture distribution and a smoother texture. Store leftovers in the refrigerator up to 4 days. Freezing is yes—freeze sliced portions in an airtight container up to 3 months, then thaw in the fridge. For a lower-fat option, use 93% lean ground beef and omit the ground pork or replace it with more lean beef.