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Balsamic Glazed Meatloaf

Balsamic Glazed Meatloaf with a deep mahogany balsamic glaze that crackles and glistens on top. This easy dinner uses a simple bake-to-caramelize glaze and reaches 160°F for juicy, sliceable texture.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 small onion, grated
  • 4 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh thyme
  • 0.25 salt and pepper to taste
Balsamic Glaze
  • 0.33 cup balsamic vinegar
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Prep and mix the meatloaf
  1. Preheat the oven to 350°F and line a baking sheet with foil so the loaf doesn’t stick and browns evenly.
  2. In a large mixing area, combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, fresh thyme, and salt and pepper until just evenly incorporated.
  3. Shape the mixture into a free-form loaf on the lined baking sheet, with a smooth top so the glaze sets cleanly.
Make the balsamic glaze and bake
  1. Simmer balsamic vinegar, brown sugar, ketchup, and Dijon mustard in a small saucepan for 3–4 minutes until slightly syrupy, then brush about half over the loaf.
  2. Bake at 350°F for 55 minutes, then brush the remaining glaze over the top.
  3. Bake 15 more minutes at 350°F until the internal temperature reaches 160°F and the glaze is caramelized, bubbling, and glossy.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the slices hold together.

Notes

For best crackly glaze, brush the first coat after the loaf goes in, then apply the second coat right before the final 15 minutes so it caramelizes. Store leftovers in the fridge up to 4 days in an airtight container; freeze sliced portions up to 2 months. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same glaze.