Recipe courtesy of Food Network
Italian Meatloaf with Garlic Herb Glaze
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 11
- Cholesterol
- 77
- Sodium
- 542
- Total: 1 hr 25 min (includes resting time)
- Prep: 20 min
- Inactive: 10 min
- Cook: 55 min
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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