Balsamic Glazed Italian Style Meatloaf

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Moist and delicious, this simple recipe comes together quickly and the best part is that this meatloaf recipe has a little Italian flair! It represents the colors in the Italian flag with red peppers, onion and green zucchini. The magic Italian ingredient— Balsamic vinegar! Not only is it mixed in, but also used as the glaze on top. The balsamic vinegar caramelizes and becomes this incredible flavor.

3 tbsp Basil Olive Oil

6 cloves garlic, flinely chopped

1 medium onion, diced

1 red pepper, diced

1 small zucchini, diced in small cubes

3 tbsp chopped parsley leaves

2 eggs

1 tsp salt

1/2 tsp black pepper

3/4 cup grated Parmesan

1/2 cup Italian style breadcrumbs

1 1/2 pounds ground beef3 tbsp

18-Year Traditional Balsamic

Vinegar

Neapolitan Dark Balsamic,

1/2 tbsp brown sugar

2 tbsp tomato sauce

Preheat oven to 350 degrees F. Heat the Basil Olive Oil in a medium sauté pan over medium heat and add the peppers, onion, and zucchini, and sauté until tender. Let cool. Whisk together the parsley, garlic, eggs, Parmesan cheese, 2 tablespoons Traditional Balsamic, salt and pepper in a small bowl. Thoroughly combine the meat, egg mixture and breadcrumbs, together in a large bowl using your hands. Pack the meat mixture into an oiled loaf pan. Cover with foil and bake for approximately 40 minutes.

For the glaze, combine 1 tbsp balsamic vinegar, 1/2 tbsp brown sugar and tomato sauce in a small bowl. Remove meatloaf from oven after the 40 minutes.Apply glaze evenly to the top of your meatloaf. Bake an additional 15 minutes uncovered or until it registers at 160 degrees F.

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