Balsamic Glazed Meatloaf

by Alesia Foster

A new spin on a classic dish!

Balsamic Glazed Meatloaf

David Foster

Category

Main Dish

Ingredients

  • 3 tbs. Tuscan Avocado Oil
  • 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

  1. Preheat oven to 425. Heat oil in a large pan over high heat.

  2. 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.

  3. Whisk together the eggs, thyme, parsley, and rosemary in a large bowl.

  4. 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).

  5. Mold the meatloaf on a baking sheet lined with parchment paper.

  6. Whisk together the remaining ketchup, balsamic, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf.

  7. 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.
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