Balsamic Glazed Meatloaf with Roasted Carrots

• 1 1/2 pounds ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 pound carrots, peeled and cut into chunks
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix gently.
3. 3 Shape the mixture into a loaf on a parchment-lined baking sheet.
4. 4 In a small saucepan, combine balsamic vinegar and brown sugar. Simmer until thickened, about 5 minutes.
5. 5 Brush the glaze over the meatloaf.
6. 6 Toss carrots with olive oil, salt, and pepper. Place around the meatloaf.
7. 7 Roast in the oven for 60 minutes, basting the meatloaf with additional glaze halfway through.
8. 8 Let rest for 10 minutes before slicing and serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Saucepan

Variations

• Add sautéed mushrooms for an earthy twist.
• Substitute ground turkey for a leaner option.

Substitutions

• Use whole wheat breadcrumbs for a healthier alternative.
• Maple syrup can replace brown sugar for a different flavor profile.

Pairings

• A glass of red wine complements the balsamic glaze perfectly.
• Sparkling water with a lemon wedge for a refreshing contrast.

Nutrition

Tips

• For extra moisture, add a splash of milk to the meat mixture.
• If you prefer, you can roast the carrots separately for a more even cook.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of mashed potatoes.
• Pair with a simple green salad for a complete meal.

FAQ