Ingredients:
- 2 lbs. Ground Beef (or a mix of beef and pork)
- 1 cup Breadcrumbs
- 1 cup Milk
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 Tbsp Premium Extra Virgin Olive Oil
- 1 cup Traditional Dark Balsamic Vinegar, divided
- 2 large Eggs
- 2 tsp Worcestershire Sauce
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Paprika
- Salt and Pepper, to taste
- ½ cup Ketchup
- 2 tbsp Brown Sugar
- Parsley for garnish (chopped)
Instructions:
- Preheat your oven to 350°F.
- In a skillet, heat EVOO over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Remove from heat and let it cool slightly.
- In a small saucepan, simmer ½ cup of balsamic vinegar over medium heat until reduced to a thick syrup, about 10-15 minutes. Set aside.
- In a large mixing bowl, soak the breadcrumbs in milk.
- Add the ground meat, cooled onion and garlic mixture, ½ cup of balsamic vinegar (or the balsamic reduction if using), eggs, Worcestershire sauce, oregano, thyme, paprika, salt, and pepper.
- Mix the ingredients gently but thoroughly, avoiding overmixing as it can make the meatloaf tough.
- Transfer the mixture to a baking dish or a lined baking sheet and shape it into a loaf.
- In a bowl, mix together ketchup, the remaining ½ cup of balsamic vinegar, and brown sugar.
- Spread half of the glaze over the meatloaf.
- Place the meatloaf in the preheated oven and bake for 45 minutes.
- After 45 minutes, remove the meatloaf from the oven and spread the remaining glaze over it.
- Return it to the oven and continue baking for another 15-20 minutes or until the internal temperature reaches 160°F.
- Once done, let the meatloaf rest for about 10 minutes before slicing.
- Garnish with parsley.
- Serve the slices warm with your favorite sides.