Balsamic Glazed Meatloaf

Name: Balsamic Glazed Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/2 lb ground pork; 1 cup breadcrumbs; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/4 cup milk; 1 large egg; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup balsamic vinegar; 1/4 cup brown sugar; 1 tbsp soy sauce; 1 tsp Dijon mustard

Highlighted under: Homestyle Comfort Plates

I love making Balsamic Glazed Meatloaf because it transforms a classic dish into something extraordinary. The rich, tangy glaze made with balsamic vinegar gives a beautiful finish and an incredible depth of flavor that takes the meatloaf to the next level. Each time I prepare this recipe, I'm amazed at how the balance of sweet and savory melds perfectly with the ground meat, resulting in a dish that impresses everyone at the dinner table. It’s a comforting meal that never fails to deliver satisfaction and warmth.

Created by

Olivia

Last updated on 2026-01-24T11:45:28.250Z

After testing various meatloaf recipes, I found that adding balsamic vinegar gives the perfect glaze with a hint of sweetness and acidity. This combination elevates the flavors and makes the dish feel a bit gourmet. I recommend using a good quality balsamic for the best results, as it truly enhances the overall taste.

I also discovered that letting the meatloaf rest for a few minutes before slicing allows the flavors to meld beautifully, ensuring juicy slices every time. Slicing too soon can lead to crumbling, so patience pays off during this simple yet impressive recipe!

Why You'll Love This Recipe
Tangy balsamic glaze adds a unique twist to a classic dish
Moist and tender meatloaf that pleases every palate
Perfect for weeknight dinners or family gatherings

Understanding the Ingredients

The foundation of this Balsamic Glazed Meatloaf lies in the combination of ground beef and ground pork. The beef provides a robust flavor and texture, while the pork enhances the moisture and richness. If you're looking for a healthier option, you can replace the ground pork with ground turkey, but keep in mind this might change the overall flavor profile and moisture levels. Adjust your cooking time slightly to ensure it still achieves that juicy finish.

Onions and garlic are essential aromatics in this recipe. They not only contribute to the meatloaf's flavor but also provide sweetness as they cook. For a milder flavor, consider using shallots instead of onion. Remember to finely chop both the onion and garlic to prevent any chunks from disrupting the meatloaf's texture. Properly incorporating these ingredients ensures a well-distributed flavor throughout the loaf.

Mastering the Glaze

The balsamic glaze is a game changer for this meatloaf, providing a balance of sweetness and acidity. When simmering the glaze, keep an eye on it; you want it to reduce until it becomes slightly thickened and syrupy, which typically takes about 10 minutes over medium heat. If you find the glaze is too thick, whisk in a splash of water to adjust the consistency. The goal is a glossy finish that clings beautifully to the meatloaf.

For those who prefer a spicier kick, consider adding a pinch of red pepper flakes to the glaze. This addition complements the sweetness of the brown sugar and balsamic vinegar, delivering a more complex flavor. Alternatively, for a touch of smokiness, a bit of smoked paprika can enhance the meat without overpowering it.

Serving and Storing Tips

Letting the meatloaf rest for 10 minutes after baking is crucial for achieving clean slices. This resting time allows the juices to redistribute, preventing the meatloaf from falling apart when you cut it. For a beautiful presentation, slice the meatloaf with a serrated knife, which will help maintain its structure and keep the slices uniform. Drizzling extra glaze on each serving enhances its appearance and flavor.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. This meatloaf also freezes well; simply wrap it tightly in plastic wrap and foil before placing it in the freezer. To reheat, thaw in the refrigerator overnight and warm in a low oven until heated through, ensuring it retains its moisture and flavor.

Ingredients

Meatloaf Ingredients

1 lb ground beef
1/2 lb ground pork
1 cup breadcrumbs
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup milk
1 large egg
1 tsp salt
1/2 tsp black pepper

Balsamic Glaze

1/2 cup balsamic vinegar
1/4 cup brown sugar
1 tbsp soy sauce
1 tsp Dijon mustard

Instructions

Prepare the Meatloaf Mixture

In a large bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, milk, egg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Shape and Bake

Transfer the meat mixture to a loaf pan and shape it into a loaf. Preheat the oven to 350°F (175°C) and bake for 45 minutes.

Make the Balsamic Glaze

While the meatloaf is baking, combine balsamic vinegar, brown sugar, soy sauce, and Dijon mustard in a small saucepan. Simmer over medium heat until it thickens slightly, about 10 minutes.

Glaze the Meatloaf

After 45 minutes of baking, brush the balsamic glaze over the top of the meatloaf. Bake for an additional 15 minutes, or until the glaze is caramelized and the internal temperature reaches 160°F (70°C).

Rest and Serve

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve warm, drizzled with extra glaze if desired.

Pro Tips

For an extra flavor boost, consider adding dried herbs like oregano or thyme to the meat mixture. You can also substitute ground turkey or chicken if you prefer a lighter option.

Variations to Consider

Feel free to experiment with the flavorings used in the meat mixture. Adding Worcestershire sauce or even a splash of your favorite hot sauce can intensify the meat's savoriness. For more herbs and depth, try incorporating chopped fresh parsley or thyme, which will brighten the overall flavor profile of the meatloaf.

You can also adjust the breadcrumb type for different textural experiences. Panko breadcrumbs will create a lighter, airier texture, while traditional breadcrumbs provide a denser consistency. If you're avoiding gluten, use gluten-free breadcrumbs or oats for a healthier alternative that maintains the integrity of the dish.

Common Mistakes to Avoid

One common mistake when making meatloaf is overmixing the ingredients, which can lead to a dense final product. Mix until just combined to ensure a tender consistency. If you accidentally overwork the meat, consider adding a bit more milk or an extra egg to hydrate the mixture, which can help counteract the dryness.

Not using a meat thermometer is another misstep. The ideal internal temperature for properly cooked meatloaf is 160°F (70°C). Using a thermometer will help you avoid undercooking or overcooking the meatloaf, ensuring it's both safe to eat and retains its juiciness.

Questions About Recipes

→ Can I make meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture in advance, shape it, and store it in the refrigerator for up to 24 hours before baking.

→ Can I freeze leftover meatloaf?

Absolutely! Cool the meatloaf completely, slice it, and store in an airtight container in the freezer for up to 3 months.

→ What can I serve with meatloaf?

Mashed potatoes, roasted vegetables, or a simple salad make great sides for meatloaf.

→ How can I tell when the meatloaf is done?

Use a meat thermometer to check the internal temperature. It should read 160°F (70°C) when fully cooked.