Recipe courtesy of Food Network

Italian Meatloaf with Garlic Herb Glaze

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  • Total: 1 hr 25 min (includes resting time)
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 55 min
  • Yield: 6 servings
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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


  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Copyright 2016 Television Food Network, G.P. All rights reserved.
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