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Balsamic Glazed Meatloaf with Caramelized onions

Balsamic Glazed Meatloaf with Caramelized Onions

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Large skillet for caramelizing the onions. A cast-iron or stainless steel skillet works best.
  • Mixing bowls one large for the meat mixture and a smaller one for soaking breadcrumbs.
  • Loaf Pan or Baking Sheet you can shape the loaf free-form on a baking sheet lined with parchment for crispier edges, or use a standard 9x5-inch loaf pan for a more classic presentation.
  • saucepan for simmering the balsamic glaze.
  • Meat Thermometer optional, but highly recommended to ensure your meatloaf reaches 160°F.

Ingredients
  

For the Meatloaf

  • 2 lbs ground beef 80/20 preferred for flavor and moisture
  • 1/2 lb ground pork adds richness and better texture
  • 1 cup panko breadcrumbs or substitute with crushed crackers
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 cup finely chopped fresh parsley

For the Caramelized Onions

  • 2 large yellow onions thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1/2 teaspoon sugar optional, for faster caramelization

For the Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon ketchup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

Step 1: Caramelize the Onions

  1. Start by heating butter and olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, until the onions are deeply golden and soft—about 25 to 30 minutes. If you're short on time, add a small pinch of sugar to speed up the process. Set aside once done.

Step 2: Soak the Breadcrumbs

  1. In a large mixing bowl, combine the panko with the milk and let it sit for 5 minutes until the liquid is absorbed and the crumbs are soft. This step helps keep the meatloaf tender.

Step 3: Mix the Meatloaf

  1. To the soaked breadcrumbs, add the ground beef and pork, eggs, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, garlic powder, and parsley. Gently mix until just combined—do not overwork the meat or it could become dense.

Step 4: Fold in the Onions

  1. Once your onions are cooled slightly, fold half of them into the meat mixture. Reserve the remaining onions to go on top before baking.

Step 5: Form the Loaf

  1. Transfer the mixture to a loaf pan or form it into a loaf shape on a parchment-lined baking sheet. Press lightly to compact, but don’t overdo it.

Step 6: Make the Glaze

  1. While the loaf is resting, combine balsamic vinegar, brown sugar, ketchup, garlic powder, and salt in a small saucepan. Bring to a simmer and reduce over low heat for 10-12 minutes, until it thickens slightly into a glossy glaze.

Step 7: Assemble and Bake

  1. Brush half of the glaze over the meatloaf, then top with the reserved caramelized onions. Bake at 375°F for 45 minutes, then brush the remaining glaze over the top. Return to the oven for another 15 minutes, or until the internal temperature hits 160°F.

Step 8: Rest and Slice

  1. Let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute and keeps the slices moist and intact.