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Wednesday, October 1, 2014

Balsamic Glazed Meatloaf

This was good everyone ate it and went back for more.  I am a huge fan of almost anything with balsamic vinegar, so of course I enjoyed it.  The topping was my favorite part of this dish, I feel it had the most flavor.  The meat itself was kind of bland however could be great with just a few more added spices. 

I would say though that my other meatloaf recipe is better, I find it slightly more flavorful.  You can find it here http://raeganmirickfoodblog.blogspot.com/2012/11/meat-muffins.html.

1 pound 93% lean beef
1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar

Preheat oven to 350° (for glass or dark roasting pan). 
Add 25° if you are using a light colored pan.
In a large bowl add beef, bread crumbs and milk. 
Pouring milk directly over bread crumbs. 
Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices.
Set aside.
In a small bowl, crack egg and beat it slightly.  This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. 
Add egg to large bowl with meat mixture. 
Combine well with hands, do not overwork the meat mixture.
Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan (I use glass). 
Set meatloaf aside.
In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. 
Mix well with a fork.
Apply glaze evenly to the top of your meatloaf.
Cover pan with aluminum. 
Place meatloaf in the oven and bake for 35-40 minutes.  Sides should be lightly browned when ready to uncover foil.
Remove foil and bake for an additional 15 minutes. 
Remove from oven. 
Allow to rest uncovered for 10 minutes. 

http://www.theslowroasteditalian.com/2011/08/meatloaf-with-balsamic-glaze.html

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