Sunday, November 18, 2007

Meat Loaf with Balsamic Glaze

Inspired by a recipe by Bobby Flay and a surfeit of balsamic vinegar.

1 cup plus 2 tablespoons balsamic vinegar
5 cloves garlic, finely chopped
2 large eggs
1 teaspoon dried thyme
2 tablespoons dried parsley
1 cup breadcrumbs
1/2 cup freshly grated Romano
1 1/2 cups ketchup, divided
2 pounds ground beef chuck

Preheat oven to 425 degrees F.

In a small saucepan, boil 1 cup of the balsamic vinegar until reduced by half.

Meanwhile, whisk together garlic, eggs, herbs, breadcrumbs, cheese, 1/2 cup of the ketchup and the remaining 2 tablespoons of balsamic vinegar in a large bowl. Add the meat and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.

Whisk together the remaining ketchup and the reduced balsamic vinegar then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.

Serves 6.

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