She’s the Goose
Suppers · Autumn
Balsamic Meatloaf
An old comfort, brightened — a glaze of balsamic, brown sugar, and ketchup over a tender, milk-soft loaf.
Soaking the crumbs in milk first is the small step that keeps the loaf tender rather than tight.
Ingredients
For the loaf
- 1 lb ground beef
- ½ cup bread crumbs
- ½ cup whole milk
- 1 egg
- 2 Tbsp onion, diced
- 1 clove garlic, minced
- 2 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- ½ Tbsp Dijon mustard
- 1 tsp thyme
- ½ tsp parsley
- ¼ tsp black pepper
- A dash of salt
For the glaze
- ¼ cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
Method
- 01
Heat the oven to 375°F.
- 02
In a large bowl, soak the bread crumbs in the milk for one to two minutes.
- 03
Add the beef, egg, onion, garlic, ketchup, Worcestershire, Dijon, thyme, parsley, pepper, and salt. Mix gently by hand until just combined.
- 04
Shape into a loaf in a pan or on a lined sheet.
- 05
Whisk together the glaze ingredients and spread over the top.
- 06
Bake 55–65 minutes, until the center reaches 160°F and the glaze is dark and sticky.
- 07
Rest 10 minutes before slicing.
Notes
The glaze wants to go almost too dark — that edge of char against the sweet is the whole point.