Fancying-Up My Mama’s Meatloaf

May 6th
2008

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.

26 Responses to “Fancying-Up My Mama’s Meatloaf”

  • Salsa! Why I never!!!…but I will soon!

    Posted by Carrie Crocker on May 6th, 2008 at 7:11 am

  • This is the first meatloaf recipe I’ve seen that doesn’t add an egg… intriguing

    Posted by Katie on May 6th, 2008 at 7:25 am

  • Mmmm. Meatloaf is my 6 year old’s fave. The balsamic sauce sounds great for meatloaf.

    Posted by RecipeGirl on May 6th, 2008 at 8:19 am

  • Meatloaf is my fav!

    Posted by Lemon Tartlet on May 6th, 2008 at 8:34 am

  • 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.

    Posted by Bridget on May 6th, 2008 at 8:37 am

  • 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.)

    Posted by Blake on May 6th, 2008 at 8:51 am

  • I never thought to add salsa. My husband is going to die when I try it. Yum!

    Posted by Amanda on May 6th, 2008 at 9:23 am

  • 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 :)

    Posted by sharon on May 6th, 2008 at 9:24 am

  • 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

    Posted by Blake on May 6th, 2008 at 9:32 am

  • sounds terrific and may be on my menu tonight!

    Posted by alison on May 6th, 2008 at 9:54 am

  • Mmmmmmm brown sugar in anything will make me happy!

    Posted by NikkiG on May 6th, 2008 at 4:35 pm

  • 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!

    Posted by Denise on May 6th, 2008 at 5:21 pm

  • 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.

    Posted by Janna from Honeyed Hashette on May 6th, 2008 at 5:23 pm

  • 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!

    Posted by Cindy on May 6th, 2008 at 11:34 pm

  • mmmm…. My husband and I were talking about how we’re craving meatloaf just last night. Looks great! :)

    Posted by Carrie on May 7th, 2008 at 7:44 am

  • We love meatloaf in our house too. A new recipe to try on the family-Yeaaa!!!

    Posted by megan on May 7th, 2008 at 9:09 am

  • 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! :)

    Posted by Natalie on May 7th, 2008 at 11:19 am

  • Just found your nice website! The meatloaf looks wonderful. I will have to try this glaze soon.

    Posted by Lisa on May 7th, 2008 at 11:29 am

  • 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!

    Posted by Holly on May 7th, 2008 at 2:06 pm

  • 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.

    Posted by Jennifer in Texas on May 7th, 2008 at 7:48 pm

  • 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.

    KyotoFoodieのPeko

    Posted by Peko Peko on May 7th, 2008 at 11:29 pm

  • Great idea using the balsamic vinegar. I love meat loaf, always have. I’ll have to try this recipe next time we have it.

    Posted by Ally on May 8th, 2008 at 9:29 pm

  • 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!

    Posted by Paula on May 9th, 2008 at 8:46 am

  • Even as a kid I hated meatloaf (but truth be told, my mom is no Donna Reed). This might just redeem the loaf.

    Posted by EB on May 9th, 2008 at 12:58 pm

  • Th salsa addition is pure genius for meatloaf:D

    Posted by Bellini Valli on May 10th, 2008 at 6:49 am

  • 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!)

    Posted by Holly on May 11th, 2008 at 1:41 am

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