We had this for dinner last night. My guys love meatloaf, so I doubled the recipe. I had one piece, and there was a small 3” piece leftover for lunch today. The rest of it was gone! We all really liked it. We did decide for our taste, it had too many bread crumbs. (The breadcrumbs make it more tender.) Next time I will half the breadcrumbs and milk and double the glaze. I want enough glaze to do the sides. It was yummy. I will definitely put this one into the rotation.
Meatloaf with Balsamic Glaze
1 pound 93% lean beef
1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar
Preheat oven to 350° (for glass or dark roasting pan). Add 25° if you are using a light colored pan.
In a large bowl add beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices. Set aside.
In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
1 pound 93% lean beef
1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar
Preheat oven to 350° (for glass or dark roasting pan). Add 25° if you are using a light colored pan.
In a large bowl add beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices. Set aside.
In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan (I use glass). Free form into a loaf shape. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork.
Apply glaze evenly to the top of your meatloaf.
Cover pan with aluminum. Place meatloaf in the oven and bake for 35-40 minutes. Sides should be lightly browned when ready to uncover foil.
Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides!
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