Meatloaf with Balsamic Glaze

At first bite, everyone at the table almost sighed. What? Meatloaf could be delicious? Who knew? Every person who has ever tasted this meatloaf has enjoyed it. This is one of my children's favorite meals and there are actual cheers at the table when it appears. Flavorful, moist, and honestly delicious; if you are a meatloaf hater, this recipe just might convert you as well.

Meatloaf with Balsamic Glaze
meatloaf recipe from my friend, Debbie, and glaze inspired by The Slow Roasted Italian

2 lbs ground beef, I prefer to use grass fed beef whenever possible
1 cup quick oats
1 1/4 cups milk
1 egg, beaten
1/4 cup minced onion
1 teaspoon Worcestershire
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon granulated garlic or garlic powder

Glaze:
1/4 cup ketchup or tomato sauce (I like this homemade ketchup best of all)
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

Preheat oven to 350 degrees. Combine all meatloaf ingredients in a bowl and then mix together with your hands - yes, it really is easier that way. Shape into a loaf form* and then place on a foil lined baking sheet.

Stir together the glaze ingredients and spoon over the top of the meatloaf prior to baking. Bake in a preheated oven until the internal temperature reaches 170 degrees. I recommend using a thermometer to determine the cooking time initially. How long it needs to cook will be affected by the shape of the meatloaf.

* I like to shape mine relatively flat and oblong and it usually cooks in about 65-70 minutes. A more traditional 4x4x8 loaf will take about 90 minutes.

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