Balsamic Glazed Meatloaf
by Alesia FosterA new spin on a classic dish!
Balsamic Glazed Meatloaf
Rated 5.0 stars by 1 users
Category
Main Dish
Ingredients
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3 tbs. Tuscan Avocado Oil
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2/3 c. Balsamic of Modena
1 c. onion, chopped
5 cloves garlic
1/2 tsp. red pepper flakes, divided
2 large eggs
1/2 tbs. fresh thyme leaves, finely chopped
1/4 tsp. fresh rosemary, finely chopped
1/4 c. fresh parsley leaves chopped, plus more for garnish
1/2 lb. ground pork
1/2 lb. ground veal (or 1 total lb. pork)
1 lb. ground beef chuck
1 c. panko bread crumbs
1/2 freshly grated Parmesan
1 c. ketchup, divided
salt/pepper to taste
Directions
Preheat oven to 425. Heat oil in a large pan over high heat.
Add the onion, garlic, 1/4 tsp. red pepper flakes, salt and pepper to taste and cook until almost soft, about 5 minutes. Set aside to cool.
Whisk together the eggs, thyme, parsley, and rosemary in a large bowl.
Add the meat, bread crumbs, parmesan, 1/2 c. ketchup, 1/3 c. balsamic, and the cooled onion mixture and mix until just combine (don't overmix).
Mold the meatloaf on a baking sheet lined with parchment paper.
Whisk together the remaining ketchup, balsamic, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf.
Bake the meatloaf for 1- 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing. Garnish with parsley leaves.