Italian Meatloaf with Garlic Herb Glaze

Total Time:
1 hr 25 min
20 min
10 min
55 min

6 servings

  • 1 1/2 pounds ground meatloaf mix
  • 1 cup plain dry breadcrumbs
  • 3/4 cup shredded mozzarella
  • 1/2 cup drained and chopped sundried tomatoes packed in oil
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons Worcestershire sauce
  • 2 large eggs, lightly beaten
  • 1 medium onion, grated
  • 1/2 cup ketchup
  • 2 cloves garlic, finely grated
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon Italian seasoning
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.

  • Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.

  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.

  • Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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