Name: Italian Meatloaf with Garlic Herb Glaze
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 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

Directions

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.

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Italian Meatloaf with Garlic Herb Glaze

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