Meatloaf with Ketchup Balsamic Glaze Recipe
One bite of this fantastic meatloaf will convince you that it's one of the best you’ve ever tasted.
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3 tablespoons olive oil
2 carrots - finely diced
1/2 red pepper - finely diced
1/2 yellow pepper - finely diced
1/4 cup onion chopped
5 garlic cloves - chopped
1 teaspoon red pepper flakes - divided
salt and pepper
2 eggs - large, slightly beaten
1 tablespoon thyme leaves, fresh - chopped
1/4 cup parsley - fresh - chopped (more for garnish)
1 pound ground beef
1 pound ground pork
1 cup bread crumbs - Italian style
1/2 cup parmesan/romano/asiago shredded cheese mix
1 cup ketchup - divided
1/4 cup plus 2 tablespoons Balsamic Vinegar
:Large mixing bowl, large sauté pan, large rimmed baking sheet.
Preheat oven to 425° F.
Heat oil in large sauté pan over medium heat. Add the carrots, peppers, onion, garlic, 1/2 teaspoon red pepper flakes, salt and pepper. Cook until vegetables are soft; approximately 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add meat, bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, the cooked vegetables and mix with hands, just until combined (don't over mix).
Mold the meatloaf on large rimmed baking sheet lined with parchment paper.
Whisk together 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/2 teaspoon red pepper flakes. Brush all over the top of the meatloaf.
Bake for 1 hour.
Remove from oven and let rest for 10 minutes before slicing.
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meatloaf with ketchup balsamic glaze
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"Tasty! This is not your average meatloaf. I would make extra sauce for the top and save some to add towards the end of the cooking time since the sauce seems to soak into the meat."
"I'm always looking for a good meatloaf recipe and this one is really good. My husband asked what the secret sauce was on top! I used cilantro instead of parsley."
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