Meatloaf with Balsamic Glaze

Rebeccah

subheading: Meatloaf Ingredients:

2 lbs ground beef, 85% lean

1 large onion, finely chopped

2 large eggs

5 garlic cloves, minced

3 TBSP tomato paste from a 6 oz can

3 TBSP Italian parsley, chopped

1 cup Panko breadcrumbs

½ cup milk

1 tsp pink salt

1 TBSP herbe de Provence

½ tsp ground Malabar black pepper

subheading: Glaze Ingredients:

remainder of tomato paste in the 6 oz can

2 TBSP balsamic vinegar

2 TBSP molasses

2 TBSP BBQ sauce

1 tsp garlic powder

1 tsp onion powder

Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375°F for 40 minutes.

In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15 to 20 minutes or until the internal temperature is 160°F.

Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

DO NOT OVERMIX which can result in a tough/dense meatloaf

Line the loaf pan with parchment paper with edges hanging over for easier removal of the meatloaf.

Keep the juices from the pan and pour over the sliced meatloaf before serving.

Chop the onion finely, allowing it to cook through (or sauté onion before adding)

Page footer