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Balsamic- Glazed Meatloaf

Meatloaf seems to be one of those things you either love or hate. I am willing to bet that the haters of the world have only experienced the worst that the meatloaf world has to offer. At its best, meatloaf  could rival  the finest cut of meat in flavour and texture. At its worst - well, let's just say, I could probably find something more appetizing in the dumpster behind my house.

I think this one will convert any meatloaf hater.

Balsamic-Glazed Meatloaf

2 slices of fresh white bread
1/2 cup dry red wine
1 medium onion, finely grated
2 cloves garlic, finely grated
chopped fresh thyme
2 Tbsp Worcestershire sauce
1 egg, beaten
2 1/2 lbs. combination of ground pork and lean ground beef
salt and pepper to taste


2 Tbsp balsamic vinegar
1 Tbsp ketchup

Mix together.

Preheat oven to 375 F. In a food processor, pulse the bread to make fine crumbs. Soak the crumbs in the red wine for five minutes before mixing the remaining ingredients (through to the salt and pepper) together. DO NOT OVER MIX.  Make a little "taster" and pan fry. Taste and adjust seasonings. Spray a 13" x 9" baking sheet with cooking spray. Form the meat mixture into a loaf shape. Bake for 55-60 minutes or until cooked through. The last 10 minutes of cooking, brush on the balsamic mixture. Let stand for 10 minutes before slicing.

My favourite thing about making meatloaf ...

Meatloaf sandwiches. MMMMmmm!

Tags: Beef, Meatloaf, Main

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