I’ve made my mama’s meatloaf forever. The meatloaf’s pretty simple (the loaf itself), but the sauce we put on top makes this (and has always made this) dish special. In other words, it’s not your basic Brady Bunch fare. When I was a kid, meatloaf was always my favorite, and I loved to swirl the sauce into mashed potatoes. OMG, I feel dirty knees and a milk mustache coming on.
When we made this recently, I had put the meatloaf in the oven, and then realized that I had no brown sugar for the sauce (glaze). I immediately jumped into the pantry. I needed something sweet. Should I use honey? No. Jelly? Heck no! Then, there it was. Staring me right in the face: balsamic vinegar.
Let me first tell you about this sauce. It’s a lot like sweet, tangy barbecue sauce. I add about a cup to a cup-and-a-half of ketchup to a sauce pan. Next, 1 tblsp. of yellow mustard, plus another tablespoon of Worcestershire sauce. Finally, 2 to 3 tblsps. of brown sugar (and some nice cracks of black pepper).
Heat until bubbling (careful not to burn), and set it aside.
Okay, so this time I didn’t have the sugar, so I reduced some balsamic vinegar and added it in. I guess I had about 1/2 to 3/4 cups, and I just let it simmer slightly for about 10 minutes until thick and syrupy. Do it low and slow.
It was sooooo good. It added the sweetness I like, plus it turned the normally ruby-red sauce a deep almost purple color. I may do this from now on.
For the meatloaf
The recipe is hard because I don’t measure anything any more, but here goes.
Place 1 lb. of ground beef (I’ve used turkey, too) in a large bowl, then add 1 cup of yummy salsa. Then, 1 egg, 1/2 cup of bread crumbs, 2 tblsps. Worcestershire sauce and S&P.
Mix it all together with your hands, and plop it into a loaf pan. Bake at 350 degrees for about 45 minutes, or until cooked through.
Pour on the glaze after 45 minutes, and cook for another 5 minutes.
Serve it like Donna Reed would, with mashed potatoes, green beans and a tall glass of milk. Make plenty so you can take meatloaf sandwiches to work the next day.
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This is the first meatloaf recipe I’ve seen that doesn’t add an egg… intriguing
Mmmm. Meatloaf is my 6 year old’s fave. The balsamic sauce sounds great for meatloaf.
Meatloaf is my fav!
Katie- It does have an egg; see after salsa. Blake- Gee, I thought you used balsamic to be healthier. We had a whole bag of brown sugar in pantry. I did like balsamic though– tasted pretty much the same.
I found that sugar after the freak out. I’m glad, though, because the balsamic was something new. (This is my first comment from my blackberry. I’m sitting in an airport in st. Louis right now.)
I never thought to add salsa. My husband is going to die when I try it. Yum!
After much skepticism, I made meatloaf for the first time a couple months ago and loved it. Can’t wait to try this yummy glaze. Do I use balsamic or brown sugar? I happen to know where both are in my pantry
I typically use brown sugar, and would probably suggest you do the same. Probably about 1/4 cup melted into the ketchup. Who knew meatloaf would generate so many comments so soon. It is yummy!
bk
sounds terrific and may be on my menu tonight!
Mmmmmmm brown sugar in anything will make me happy!
My husband asked for meatloaf awhile ago, and I told him I would search for a good recipe. Looks like I’ll try this soon. Thanks!
YUM! Being from the south, meatloaf means happiness at my house. My hubby loves it. I make it with fresh bread crumbs (by pulsing some bread in the ole food processora) and with loads of ketchup and garlic and Worcestershire sauce. So good. I think you have inspired “what’s for dinner” tonight.
Great blog! I am adding you to my fellow foodies list.
Wow,
I love to eat meatloaf with wild rice too,
By the way,
I got my Amano chocolate in the mail already,
Thanks Balke Makes, thanks Amano!
mmmm…. My husband and I were talking about how we’re craving meatloaf just last night. Looks great!
We love meatloaf in our house too. A new recipe to try on the family-Yeaaa!!!
I’m always on the look out for a good meatloaf recipe. None of the ones I’ve tried so far end up working very well. I’ll have to give this a shot, thanks!
(I’d have never thought of using balsamic vinegar in place of brown sugar, but it sounds intriguing!
Just found your nice website! The meatloaf looks wonderful. I will have to try this glaze soon.
I only just started liking meatloaf this past year when I started making it with brown sugar and molasses in my sauce. The balsamic sounds like a great idea too. Yum!
I do a meatloaf sauce with brown sugar and soy sauce and ketchup and boy is it good.but balsamic sounds really good so i will try this next.
Hello There Blake,
I just happened upon your blog. Congrats on being featured in AllTop!
Meat Loaf is yummy when done well, I have never made it with balsamic though. Living in Kyoto, Japan, I don’t get a chance to make meat loaf very often though.
KyotoFoodieć®Peko
Great idea using the balsamic vinegar. I love meat loaf, always have. I’ll have to try this recipe next time we have it.
I thought my family was the only one that used the ketsup/brown sugar/mustard/worchesterchire sauce combo on top of their meatloaf:) Love it. will have to try it with balsamic sounds great!
Even as a kid I hated meatloaf (but truth be told, my mom is no Donna Reed). This might just redeem the loaf.
Th salsa addition is pure genius for meatloaf:D
Me again! I wanted to let you know I’ve given you an award. Go check it out on my blog (and a giveaway too!)