Balsamic Glazed Meatloaf

Balsamic glazed meatloaf with a deep mahogany glaze that crackles and glistens as it caramelizes. This easy dinner bakes a tender, herb-forward loaf, then finishes with a quick balsamic reduction-style glaze.

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Prep Time 15

Cook Time 1 10

rest 10

Total Time 1 35

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 onion small onion, grated
4 garlic cloves, minced
2 tbsp Worcestershire sauce
2 tbsp fresh thyme
salt to taste
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

Preheat & glaze setup

Preheat the oven to 350°F and line a baking sheet with foil for easy release.
Simmer the balsamic glaze ingredients in a small saucepan for 3–4 minutes, until slightly syrupy, then brush half over the loaf.

Make the meatloaf

Combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, fresh thyme, salt, and pepper.
Shape the mixture into a free-form loaf on the lined baking sheet.

Bake & finish

Bake the loaf for 55 minutes at 350°F, then brush the remaining glaze over the top.
Bake 15 more minutes until the internal temperature reaches 160°F and the glaze is caramelized, visibly crackling and glistening.

Rest & slice

Rest the meatloaf for 10 minutes before slicing so the juices set and the glaze stays glossy.

Notes

For the cleanest slice, let the loaf rest fully before cutting and avoid lifting it off the foil early. Refrigerate leftovers in an airtight container for 3–4 days; freeze sliced portions up to 2 months. For a lighter option, use 93% lean ground beef and low-fat milk without changing the baking times.