Balsamic-Glazed Meat Loaf

Elevate your dinner classic with perfectly-seasoned potatoes and a tantalizing balsamic glaze!

Serves: 8Prep: 15 minutesCook: 1 hour 10 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 8


  • 6 sprigs thyme
  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1 medium onion, minced
  • 1⁄2 cup breadcrumbs
  • 1 cup fresh parsley, chopped
  • 4 tablespoons Private Selection™ Paprika, divided
  • 3 tablespoons garlic powder
  • 2 eggs
  • 6 tablespoons ketchup, divided
  • 10 tablespoons Private Selection™ Balsamic Vinegar of Modena, divided
  • Salt, for seasoning
  • Pepper, for seasoning
  • 3 tablespoons brown sugar
  • Private Selection™ Petite Potatoes with Herbes de Provence, for serving


  • Preheat oven to 350°F. Strip thyme leaves off stalk and finely chop. Set aside.
  • In a large mixing bowl, gently combine beef, onion, bread crumbs, parsley, thyme, 2 tablespoons paprika, garlic powder, eggs, 4 tablespoons ketchup, 4 tablespoons vinegar, salt and pepper. (Be careful not to over-mix as this can cause overly dense meatloaf.) Transfer mixture into a 9”x5” loaf pan.
  • To make the glaze, mix 6 tablespoons vinegar, 2 tablespoons paprika, 2 tablespoons ketchup and brown sugar. Drizzle glaze over the meatloaf and evenly coat.
  • Bake in preheated oven for 1 hour (safe internal temp. 160°F).
  • While meatloaf is cooling, prepare the Private Selection™ Petite Potatoes with Herbes de Provence according to package directions. Slice and serve meatloaf alongside potatoes. Enjoy, refrigerating any leftovers.