With our Ultra Premium Olive Oil and Authentic Balsamic Vineger, even such a simple classic as meatloaf feels like a gourmet treat. We love to serve this with our Pan Fried Sage Green Beans and our Olive Oil Cornbread. If you're looking to kick your dining experience up a notch, we recommend pairing this meatloaf with the 2014 Sangiovese from Jones of Washington, our neighbors here at Pybus Public Market.
BALSAMIC GLAZED MEATLOAF
2 lbs. lean ground beef
1 cup Italian breadcrumbs
1/2 cup whole milk
3 tablespoons ketchup, divided
2 tablespoons D'Olivo Neapolitan Herb Dark Balsamic Vinegar, divided
1/2 teaspoon D'Olivo Garlic Infused Olive Oil
1/4 teaspoon fresh ground Tellicherry Peppercorns
1/2 teaspoon Yakima Applewood Smoked Sea Salt
1/2 teaspoon onion powder
2 large egg
1/2 tablespoon brown sugar
finely chopped parsley for garnish
Preheat oven to 350°F.
In a large bowl add breadcrumbs and pour the milk directly over them. Add meat, 1 tablespoon ketchup, 1 tablespoon D'Olivo Neapolitan Herb Balsamic, nutmeg, pepper, D'Olivo Garlic Oil, salt and onion powder. Set aside.
In a small bowl, crack egg and beat it slightly. Add egg to meat mixture. Combine well with hands, being careful to not overwork the meat mixture.
Form meatloaf, in bowl, into a loaf form and then transfer to a roasting pan (I use glass). Free form into a loaf shape. If you notice cracks in the loaf, run your hands under warm water and smooth meat. Set meatloaf aside.
In a small bowl combine 2 tablespoons ketchup, 1 tablespoon D'Olivo Neapolitan Herb Balsamic, and 1/2 tablespoon brown sugar. Mix well with a fork.
Apply glaze evenly to the top of meatloaf.
Cover pan with aluminum foil. Place meatloaf in the oven and bake for 35-40 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides!