Balsamic Glazed Meatloaf (Print Version)
# Ingredients:
→ Fresh Vegetables & Aromatics
01 -
3 tablespoons extra virgin olive oil
02 -
1 medium zucchini, skin removed and shredded
03 -
1 large carrot, peeled and finely grated
04 -
1 medium yellow onion, finely chopped
05 -
3 fresh garlic cloves, minced or crushed
06 -
Sea salt and freshly cracked black pepper to taste
→ Meat & Binding Ingredients
07 -
2 large free-range eggs
08 -
1 pound lean ground beef
09 -
1 pound ground pork
10 -
1¼ cups panko breadcrumbs
11 -
2 tablespoons Worcestershire sauce
12 -
2 tablespoons freshly chopped flat-leaf parsley
13 -
2 tablespoons freshly grated Parmesan cheese
→ Tangy Glaze
14 -
6 tablespoons quality ketchup, divided
15 -
6 tablespoons aged balsamic vinegar, divided
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Toss in the shredded zucchini, grated carrot, diced onion, and minced garlic. Season generously with salt and pepper, then sauté for about 4-5 minutes until the vegetables soften and become fragrant. Remove from heat and set aside to cool completely.
02 -
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
03 -
In a spacious mixing bowl, lightly whisk the eggs. Add both ground meats, panko breadcrumbs, Worcestershire sauce, fresh parsley, grated Parmesan, and half of both the ketchup and balsamic vinegar (3 tablespoons each). Fold in your cooled sautéed vegetables and gently combine everything using clean hands or a large spoon until just mixed.
04 -
Transfer the meat mixture to your prepared baking sheet and shape it into an even loaf. Press firmly to compact the mixture so it holds together well during baking. Try to keep the height consistent throughout for uniform cooking.
05 -
Whisk together the remaining ketchup and balsamic vinegar in a small bowl. Using a pastry brush, generously coat the top and sides of your meatloaf with this tangy glaze.
06 -
Place in the preheated oven and bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F and the center is no longer pink. The glaze should be beautifully caramelized. Allow the meatloaf to rest for at least 10 minutes before slicing to help it hold its shape.
# Notes:
01 -
The meatloaf mixture should feel similar to meatball consistency - moldable but not crumbly. Add more breadcrumbs if too wet, or a splash of ketchup if too dry.
02 -
Resting the meatloaf after baking is crucial for clean slices that won't fall apart when served.
03 -
For a lighter glaze color, bake unglazed for 20-30 minutes first, then apply glaze and continue cooking.
04 -
A meatloaf blend or mix of ground turkey/chicken can be substituted, but cook to 165°F internal temperature for poultry.