Big Mike's Meatloaf with Maple-Balsamic Glaze

Is there any better comfort food than meatloaf? Simple, yet satisfying, this is a great weeknight meal that is easy to prepare.

This recipe is from my personal repertoire. It is a big loaf (approximately 2#). I hand form the loaf in a cast iron or steel pan, but if you have a loaf pan big enough than by all means use it.

The Maple-Balsamic glaze is a twist on the normal ketchup glaze, and makes a tasty glaze that sweet, spicy and tangy.

Big Mike's Meatloaf with Maple-Balsamic Glaze


  • 1.5# ground beef

  • 1 egg

  • 2 T olive oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 4 cloves garlic, chopped

  • 1 t salt

  • 1/2 c ketchup

  • 2 T balsamic vinegar

  • 1 t oregano

  • 1/4 t pepper

  • bread crumbs

  • 3 T parsley

  • 1 T maple syrup (or honey)


1. Saute onion, carrot and garlic in oil until soft and just beginning to brown. Remove from pan and cool completely in refrigerator.

2. Combine beef, cooled vegetables, salt, pepper, oregano, 1/4 c ketchup, 1 T balsamic vinegar, and egg. Mix thoroughly with enough bread crumbs to make a solid loaf.

3. Mix remaining ketchup, vinegar and syrup to make the glaze.

4. Put the meat mixture in a baking dish and hand form a loaf. Spread glaze all around outside of meatloaf.  Bake at 350 degrees for 1 hour to 1 1/2 hours until done.

recipesMichael Liss