My whole family gets very excited about meatloaf night, especially when we haven't made it for a while. It's an amazing comfort food, very easy to make, and always comes out moist and flavorful. As my husband is from Chicago, he does not believe in most uses of ketchup. So we switched to chili sauce for a while, which was fun, until of course I figured I could make it better somehow. And thus, the chili-balsamic sauce was born. It's a great upgrade to regular chili sauce, and absolutely divine when poured over meatloaf.
Notes
- Crockpot Style: This is already a pretty hands-off recipe, but if you want to make this in the crockpot, you absolutely can. Just line your crockpot with tin foil, place the entire meat mixture into the crockpot, and then shape into a loaf shape. Cook on low for 2-3 hours, or until the meat temperature reaches 165℉ in the middle. You can also add the glaze directly to the top of the loaf as it cooks.
Storage
You can store leftovers in an airtight container in the fridge for 4-5 days.
Related
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Grace Says:
Always let your meatloaf rest in the pan after baking for 15-20 minutes. This will allow it to re-absorb its juices, keeping it nice and moist. Alternatively, you can try mixing ½-1 teaspoon of baking soda into the meat mixture to help retain moisture.
📖 Recipe
Meatloaf with Chili-Balsamic Glaze
Ingredients
Meatloaf
- 1 lb ground beef
- 1 lb ground pork (or another 1 lb ground beef)
- 1 cup quick oats
- 1 ¼ cup milk
- 1 egg
- ½ onion, chopped finely
- 1 Tbl Worcestershire sauce
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ¼ teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon celery salt
Chili-Balsamic Glaze
- ½ cup tomato sauce
- 1 Tbl tomato paste
- 1 Tbl red wine or apple cider vinegar
- 1 Tbl balsamic vinegar
- 1 Tbl brown sugar
- 1 teaspoon chili powder
- 1 pinch cinnamon
- 1 pinch allspice
Instructions
- Preheat oven to 350℉.
- Mix all meatloaf ingredients in a large bowl by hand or spatula, until fully combined. Then pack into a 9x5 loaf pan, or shape freeform into a loaf shape on a pan lined with tin foil and lightly greased.
- Bake for 1-1.5 hours, or until internal temperature reaches 165℉. After the meatloaf is pulled from the oven, allow it to rest in its pan for 15-20 minutes before serving.
- While the meatloaf is baking, mix all the glaze ingredients together in a small bowl and set aside.
- When the meatloaf is done, you can pour the glaze over the entire loaf, or serve the sauce on individual portions.
Did you make this recipe? Let me know!