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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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

  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.
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