Balsamic Glazed Meatloaf is about to change your meatloaf game. Rich and flavorful, soft and moist without being the least bit mushy, this meatloaf recipe (and the best ever meatloaf glaze) was a dinnertime game changer in my family shortly after Sean and I were first married.
Every time we make this Balsamic Glazed Meatloaf, my kids go absolutely nuts for it.
My oldest two boys enjoy it so much that they will happily make it on their own anytime they’re in charge of dinner.
My youngest had fun helping shoot the video for it (this was very first food video) so be sure to check it out below
Meatloaf Recipe
When I was a kid, my mom made meatloaf that consisted more of fillers than meat. With 10 mouths to feed, we joked freely that it was often hard to find the meat in the meatloaf.
Carrots? check. Corn flakes? check. Bread crumbs? check. Oatmeal? check. Bananas? Nope. Just seeing if you’re still with me.
In any case, it was astounding the meatloaf my mom could create with so little meat. Impressive, really.
So, when I tell you that this is not my mama’s meatloaf, I know she won’t be offended.
As a newlywed, my husband told me that he liked meatloaf, a lot. I just stared at him.
Wasn’t meatloaf that dry concoction that tastes a lot like carrots and not much like meat? Why would he like that? I couldn’t imagine making that for him.
Since my experience with my mother’s meatloaf concoctions, I had eaten meatloaf made by a couple of different people and still failed to be impressed. The idea of making it myself sounded absurd.
Besides the fact that I didn’t particularly like meatloaf, I found it pretty boring. It wasn’t glamorous, exotic, elegant or impressive–so why go through the trouble?
Oh, how wrong I was. My perspective on meatloaf was about to change forever.
It’s probably been almost 20 years since my friend Debbie mentioned to me that her mother in law had a fantastic meatloaf recipe that everyone in their family loved. So, since my husband wouldn’t stop mentioning his lifelong love of meatloaf, I decided to give it a shot.
The first time I made this incredible meatloaf recipe, my mom and a couple of my teenage brothers were visiting us. My husband told them that I was making meatloaf for dinner and one brother commented that he’d just eat some cereal later.
My brothers were bottomless pits at that time in their lives and really would have eaten anything–except meatloaf, apparently! After we stopped laughing, I convinced my brother to give this new meatloaf a try.
At first bite, everyone at the table almost sighed. What? Meatloaf could be delicious? Who knew?
The Best Meatloaf Topping
Every person who has ever tasted this meatloaf has enjoyed it. This is one of my children’s favorite meals and I’m not exaggerating. There are actually cheers at the table when it appears. Literal cheers.
Anyone who’s ever tried to accommodate the different taste preferences of a family with multiple kids knows what a big deal that is!
When you find a recipe like this one you keep it and make it over and over again.
Meatloaf Glaze
Over the years since Debbie first introduced me to this astonishing, world-changing meatloaf, I’ve played with the original recipe a tiny bit. Nothing huge, just trying slight adjustments here and there as I’ve made the recipe dozens and dozens of times.
The one change I made that had the biggest flavor impact was adding a splash of balsamic vinegar to the meatloaf glaze. Like lots of classic meatloaf recipes, this recipe calls for a ketchup-based glaze.
While the ketchup flavor totally works here, it could be a little on the sweet side when paired with the brown sugar that gives it that beautiful glazed texture and appearance.
The balsamic vinegar adds just a touch extra tartness to balance out the sweetness and add a little grown-up depth to this kid-friendly meatloaf.
I love that the glaze cooks right with the meatloaf to lock in extra moisture. While some meatloaf recipes are so dry they need an extra helping of meatloaf sauce or ketchup to make them tasty, this meatloaf truly stands all on its own.
Easy Meatloaf Recipe
While Balsamic Glazed Meatloaf is a far, far cry and a definite major upgrade to the meatloaf I grew up eating, it has at least one thing in common with the filler-packed loaves of my youth: It’s easy to make.
When you need a dinner that comes together with ease and is unanimously loved by everyone in your family, Balsamic Meatloaf is there for you. There’s very little prep work required and uses only a couple of dishes.
Aside from beating one egg and dicing a single onion, all you have to do is mix your ingredients together in a bowl, dump the whole thing in a ban, and bake.
Making the best ever meatloaf glaze is as easy as stirring a few things together too. Just pour it over the top and your work is done!
When your meatloaf is done cooking, simply cool, slice, serve.
What to Serve with Meatloaf
I honestly think meatloaf can stand by itself as a one-dish meal in a pinch. But for a well-balanced dinner plate, it goes well with just about any salad, vegetable or starchy side.
For a down-home meal that’s full of comfort and warmth, serve meatloaf with Garlic Smashed Potatoes, Paprika and Pepper Mashed Potatoes or a simple but always satisfying Baked Potato.
If you’re looking for a side dish that’s a little on the more colorful side but still warm and flavorful, I absolutely love the flavor and simplicity of Roasted Carrots with Garlic and Onion served alongside a slice of hearty meatloaf.
For a light accompaniment to meatloaf, you can’t go wrong with Cucumber Salad with Spicy Tomato Vinaigrette or a Classic Wedge Salad.
However it’s served, I can honestly say that this Balsamic Glazed Meatloaf is like no other I’ve tried. Flavorful, moist and honestly delicious, this is the meatloaf that managed to convert even the most ardent meatloaf haters (like myself and my brothers) into tried and true fans.
Even years later, my brother and my husband still joke today, “There is MEAT in the meatloaf” whenever I make this recipe. And it is good!
If you’re a meatloaf hater (or think you are!) I urge you to give Balsamic Glazed Meatloaf a chance to win you over, too.
And if you’re already out there singing meatloaf praises? Get ready to love meatloaf even more!
Kitchen Tip: I use this pan to cook this recipe.
Meatloaf Recipe
- Preheat oven to 350 degrees. Combine all meatloaf ingredients in a bowl and then mix together with your hands – yes, it really is easier that way.
- Shape into a loaf form* on a foil-lined baking sheet.
- Stir together the glaze ingredients and spoon over the top of the meatloaf prior to baking.
- Bake in a preheated oven until the internal temperature reaches 170 degrees, about 65-70 minutes.
I recommend using a thermometer to determine the cooking time the first time you make this recipe. The cooking time will be determined by the shape and size of the meatloaf. I typically shape mine relatively flat and oblong and it usually cooks in about 65-70 minutes. A more traditional 4x4x8 loaf will take about 90 minutes.
Balsamic Glazed Meatloaf
Ingredients
- 2 pounds ground beef
- 1 cup quick oats
- 1 1/4 cups milk
- 1 egg beaten
- 1/4 cup minced onion
- 1 teaspoon Worcestershire
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon sage
- 1/4 teaspoon celery salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon granulated garlic or garlic powder
- Glaze:
- 1/4 cup ketchup store-bought or homemade ketchup
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees. Combine all meatloaf ingredients in a bowl and then mix together with your hands – yes, it really is easier that way. Shape into a loaf form* on a foil lined baking sheet.
- Stir together the glaze ingredients and spoon over the top of the meatloaf prior to baking. Bake in a preheated oven until the internal temperature reaches 170 degrees, about 65-70 minutes. Enjoy!
Notes
Nutrition
{originally published 2/23/12 – recipe notes and photos updated 1/1/19}
Jackie says
O to the M to the G!! Amazing! That balsamic glaze is beyond perfect. Everyone (including my super picky stepson and hubby) asked for seconds on the meatloaf. Total win!!
Alka says
Such a lovely recipe, I am sure it tasted lovely!
Sherrie says
Can I use old fashioned rolled oats? I don’t have any quick oats. Thanks!
Mary says
Yes, you can. You might notice a slight textural difference, but I use the different oats interchangeably myself.
Roy says
I tried this recipe wit a couple changes, instead of 2 lbs. of beef, I made it with 50% pork.
Used fresh garlic, and Grey Poupon instead of dry mustard. And no brown sugar in the glaze.
Ketchup already has enough sugar. I found it to be the best meat loaf I ever made.
Katherine says
This looks yummy and I plan to try it. Have you ever made it substituting ground turkey, chicken, and/or bison for the beef?
Mary says
I’ve only made this meatloaf with beef. If you do try it with alternative meats, please leave a comment again and let us know how it works for you!
Lori says
I make this meatloaf with half beef and half ground turkey and it turns out wonderful. I make a little extra of the balsamic glaze because it’s SO good !
Denise Tyrrell says
So glad you posted this meatloaf recipe. I have been looking for mine for ages! The man has been constantly asking for it of late. This looks great.
Patty W. says
We love meatloaf!! At least hubby and I do. Pretty much how I make it too except I will sometimes add green pepper to the mix. Sometimes Italian Seasoning. Never thought about Balsamic vinegar but will give it a go! Thanks Mary!
tonilea says
LOL Your story rings true to me. We didn’t have a large family, but money was very scarce. Meatloaf was whatever leftovers were in the fridge. We all DID like Mom’s meatloaf and I have done teh same over the years. Only once did it turn out , well, not so good. and actually most of the people who have eaten my meatloaf like it. I don’t have a recipe, just some leftovers, spices and hamburger.
You might laugh, but I once DID follow a recipe for meatloaf around a banana!!! It wasn’t bad, but I never did it again. LOL LOL I did it mostly because it was so crazy and I was young (long time ago!)
Tell your son, nice job on the video!
Sharon says
Would this recipe work well with ground turkey?
Mary says
It should work nicely with turkey.
Chris says
I’ve never put a glaze on my meatloaf. Instead, I put strips of bacon down the length of the loaf. I’ve yet to have a dry meatloaf either and the flavor….
Mary says
That sounds delicious! I’ve been meaning to try a bacon wrapped meatloaf.
Mark says
Why did you click on this recipe then and post a comment?
Rose Wilkins says
Got 2 try this I am a great fan of Meatloaf so Thanks the glaze sounds wonderful !!! Thanks for posting recipe I can wait for a family gathering.
Mary Younkin says
I hope you love it, Rose.
marcellle says
c’est un délice mon mari en redemande.
Mary Younkin says
I’m so happy that your husband loved it! Thanks for taking the time to tell me.
Maureen says
Any suggested milk substitutes? Would almond milk work?
Mary Younkin says
Almond milk should work fine, Maureen.
Marty says
Instead of milk grate onions and soak bread in it for 16 minutes
TiM Powell says
I love your Balsamic Me as loaf Recipe!
I did find a typo in the instructions…
“dump the whole thing in a ban, and bake.”
Have a great day…
TiM Powell
TiM Powell says
A typo in my typo response… lol
I love your Balsamic Meatloaf Recipe!
NOT
“I love your Balsamic Me as loaf Recipe!”
TiM
Mary Younkin says
I’m so happy you love the meatloaf, Tim!
low and slow says
I`m trying this glaze on my pimento cheese stuffed M/L tonight,added a little balsamic syrup for more intense flavor.Can`t wait. Thank you for the inspiration.
Mary Younkin says
I hope you love it!
pawan halder says
Superb! Moist and full of flavor. you have an excellent recipe.
Mary Younkin says
I’m so glad you like the meatloaf!
DonnaB says
Made this a number of times. Balsamic in glaze & oatmeal in loaf – perfect together.
Mary Younkin says
I’m so glad to hear that you love the meatloaf, Donna!
Mujji says
Delicious!
Mary Younkin says
I’m glad you like the meatloaf!
Valerie says
Can I sub either regular or panko breadcrumbs instead of the quick oats, and would it be in the same amounts? I prefer to use things I have on hand rather than buy something just for one recipe, especially if it’s an item I won’t otherwise buy or use. Thanks!
Mary Younkin says
I do much the same, Valerie. I’m all about using what is in the house. I will say that I buy quick oats just for this particular recipe and one other, but this will also work with breadcrumbs or with regular oats that you blitz in the blender to make them smaller.
Joan says
This is the best meatloaf I ever made. This is the only one i make now. Seems like all the recipes are always good. Keep them coming
Mary Younkin says
I’m so glad that you like it, Joan!