Finally this crazy week is done. I’ve been working overtime helping my daughter’s band. I’m not going to lie though, I totally love helping out! I thought I had finished producing the video submission for the Macy’s Day Parade but I had to add more to it. On Wednesday our Butter Braid fundraiser came in and I helped distribute that (no easy feat with 160+ kids!). THEN I had to catch up on my chores! OH BOY! Ok, I’ll stop complaining.
Somehow I managed to cook a few terrific dinners in the last week. When I married my husband he told me how much how he loved his Granny’s meatloaf. I took that as a challenge. I never try to duplicate her recipes because she doesn’t use recipes. They’re similar to a few of my recipes – a little of this, a bit of that and poof!
Growing up I was not a meatloaf fan. Mom’s meatloaf consisted of hamburger, bread, salt & pepper. Yup, that’s it. Gross, huh? After mashing a few recipes together, this has become my favorite recipe for meatloaf. It is oh so good & oh so easy to make.
If you are out of balsamic vinegar or not a fan, you can try cider vinegar. If you’re feeling lazy or short on time, you can use a bottle barbecue sauce like Sweet Baby Ray’sbut it’s not the same.
Balsamic Barbecue Meatloaf
- 1 pound Lean Ground Beef
- 3/4 Cup Bread Crumbs
- 1/2 Cup Milk
- 2 Tablespoons Italian Seasoning
- 2 Tablespoons Ketchup
- 1 Tablespoon Balsamic Vinegar
- 1 Package Dry Onion Soup
- 1 Large Egg, lightly beaten
- 2 Tablespoons Ketchup
- 1/2 Tablespoon Balsamic Vinegar
- 1/2 Tablespoon Brown Sugar
- 3-4 Drops Liquid Smoke
Preheat oven to 350°. In a large bowl add beef, bread crumbs, and Italian seasoning. Mix together. Add milk, ketchup, 1 tablespoon balsamic vinegar, and dry onion soup. Add egg to mixture. Combine well with hands, do not overwork.
Form meatloaf into a loaf form in a roasting pan. Set meatloaf aside. In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar; Mix well. Apply sauce evenly to the top of meatloaf.
Cover pan with aluminum and bake for 35-40 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven, allow to rest 10 minutes.
Wrap formed loaf with plastic wrap. Do not add sauce. Label.
Thaw completely. Mix sauce ingredients and apply evenly to top of meatloaf. Preheat oven to 350°, cooking for 35-40 minutes.