2 lbs. lean ground beef
1 cup Italian breadcrumbs
1/2 cup whole milk
3 tablespoons ketchup, divided
2 tablespoons Neapolitan Herb balsamic vinegar, divided
1/2 teaspoon Garlic Infused Olive Oil
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
2 large egg
1/2 tablespoon brown sugar
Finely chopped parsley for garnish
Preheat oven to 350°F.
In a large bowl add breadcrumbs and pour the milk directly over them. Add meat, 1 tablespoon ketchup, 1 tablespoon Neapolitan Herb balsamic vinegar, nutmeg, pepper, Garlic Infused Olive Oil, salt and onion powder. Set aside.
In a small bowl, crack egg and beat it slightly. Add egg to the meat mixture. Combine well with hands, do not overwork the meat mixture.
Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan (I use glass). Free form into a loaf shape. If you notice cracks in the loaf, run your hands under warm water and smooth meat. Set meatloaf aside.
In a small bowl combine 2 tablespoons ketchup, 1 tablespoon Neapolitan Herb balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork.
Apply glaze evenly to the top of your meatloaf.
Cover pan with aluminum foil. Place meatloaf in the oven and bake for 35-40 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides!

Posted on

March 21, 2021

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