Wednesday, June 5, 2013

Balsamic Glazed Meatloaf

This is my twist on the American classic; meatloaf.  I load it with veggies and top it with a simple glaze. You could definitely mince or chop the veggies up finer if you're trying to trick picky kids (or spouses!). It's not something I make too often, but Jason loves it when I do.  Goes great with mashed potatoes or leftover as a sandwich.

Balsamic Glazed Meatloaf
Serves 2-4


For the meatloaf:
1 lb ground chuck
1 bell pepper, chopped
1/2 large onion, chopped
2 large or 4 small Roma tomatoes, chopped 
1 egg, slightly beaten
1/3 cup panko bread crumbs
2 tbsp ketchup
2 cloves garlic, minced
2 tsp Worcestershire
Black pepper

For the glaze:
1 tbsp ketchup
1 tbsp A1
2 tsp balsamic vinegar

1. Preheat oven to 375. Combine meatloaf ingredients in a large bowl and combine well (best way is with your hands). Shape into a loaf and place on a baking dish. (I like to bake mine on a wire rack over a foil-covered dish. Easy clean up and the meatloaf is less greasy.)

2. Combine the ingredients for the glaze in a small bowl. Brush over the meatloaf coating the top and sides. Bake in the oven for 50-60 minutes. Let cool for 10 minutes and enjoy!