1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar
Preheat oven to 350° (for glass or dark roasting pan). Add 25° if you are using a light colored pan.
In a large bowl add beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices. Set aside.
In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan. Free form into a loaf shape. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly to the top of your meatloaf. Cover pan with aluminum. Place meatloaf in the oven and bake for 35-40 minutes. Sides should be lightly browned when ready to uncover foil.
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.
Recipe printed from http://TheSlowRoastedItalian.com/
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