Balsamic Meatloaf

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.


  • 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


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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