Balsamic Meatloaf

 
 

By Johanna M. Cook

Momma Cuisine
 

 

Meatloaf to some is very homey. To other's it brings back bad memories of bland tasting, unappealing dinners that they would rather forget.

This recipe uses a slight twist. It actually came about when I was experimenting with a new meatloaf recipe. I only intended to add a splash of balsamic vinegar and when the top came flying off, I ended up with more than I thought I wanted.

It turns out, the balsamic vinegar caramalizes so nicely while baking. It also helps to keep the meatloaf moist and wakens up the flavors.

Adding a layer of bacon on top is optional, but I find that adding that layer of fat helps to keep the meatloaf moist and also helps to increase it's flavor.

Ingredients

  • 1 lb of ground beef
  • 1 lb of ground pork
  • 1/2 cup of plain bread crumbs
  • 1 tbsp of Italian seasoning
  • 1/4 cup of finely diced onion
  • 1 TBL of Kosher salt
  • 2 tsp of fresh ground pepper
  • 1 egg yolk
  • 2 tbsp of balsamic vinegar
  • 1/4 cup of organic ketchup
  • On top of the meatloaf
  • 4 slices of bacon - cut in half
  • 2 tbsp of balsamic vinegar
  • Organic ketchup

Instructions

Heat the oven to 420 degrees.

In a large bowl, gently mix the ingredients together. Take a shallow baking pan, and firmly form the mixture in a loaf.

Take the 2 more tbsp of balsamic vinegar and pour it over the loaf. Then, take the organic ketchup and zig zag a thin line across the loaf.

Take the 4 slices of bacon and lay them across the loaf diagonally, and the other 4 slices across the first layer, forming a basket-like weave.

 

Bake uncovered at 420 degrees for 45 minutes to one hour.

Let rest before serving.



 
 







 
 
 
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