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Best Meatloaf Ever with Balsamic Glaze + Video

Best Meatloaf Ever with Balsamic Glaze is amazing comfort food! Moist and delicious, this recipe comes together quickly and freezes perfectly.

At long last, Chad finally gets his favorite meal. Yes, I know how shocking it is that out of all the fabulous Italian food and flavors that I provide him, he is still a Midwest meat and potatoes man.

No matter what I do, that is who he is. Meat and potatoes with a side of corn on the cob and he is surely in heaven!!!

Not to mention, this classic meatloaf makes for the best meat loaf sandwiches I have ever eaten.

Tips for making the best meatloaf ever

I have been making this recipe for well over 10 years now. I love that it has a little Italian flair.

Also, it's freezer-friendly! I bake one and portion it out, freeze it and pull it out as we want to eat it... Which is pretty often.

I have a few tips for you:

Don't skip the balsamic glaze recipe!

The magic ingredient: Balsamic vinegar! The balsamic vinegar glaze on top consists of ketchup (I know, but it is delicious), balsamic vinegar and brown sugar.

Uncover for better flavor

Remove the cover from the loaf pan during the final 15 minutes of cook time. As a result, the glaze will caramelize and give more flavor to the meal!

I have to say I love my Mom's meatloaf, but this is miles away from her recipe (sorry Mom).

Serving Suggestions

Munchkin loves this meal too, but likes the meatloaf mixed with mashed potatoes.

Chad likes it with a side of Spicy Baked Brown Rice.

I like it straight out of the pan, served with a baked potato or rice, with a vegetable and especially served cold on some delicious Milk and Honey White Bread.

Tonight we ate it with a side of green beans with garlic olive oil and it was perfect.

Chad of course had his with rice. You didn't think he ate green beans, did you?

Kitchen Tools You'll Need for This Recipe

9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.

We hope you'll agree that this really is the best meatloaf recipe ever.

Enjoy!

With love from our simple kitchen to yours.

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Other meatloaf and meatball recipes:

Bacon Double Cheeseburger Stuffed Meatloaf

Balsamic Glazed Meatloaf Meatball Poppers

Our family's favorite meatballs

Cracker Barrel Meatloaf (Copycat Recipe)

Watch our video on making the best meatloaf ever!

Yield: 6 Author: Donna Elick

Best Meatloaf Ever with Balsamic Glaze

Best Meatloaf Ever with Balsamic Glaze is amazing comfort food! Moist and delicious, this recipe comes together quickly and freezes perfectly.

prep time: 5 minscook time: 50 minstotal time: 55 mins

Ingredients

1 pound lean ground beef
1 cup Italian bread crumbs
1/2 cup whole milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar

Instructions

Preheat oven to 350°F.
In a large bowl add beef, bread crumbs and milk. Pour the milk directly over the bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, nutmeg, pepper, salt and onion powder. Set aside.
In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining. 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. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon 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. Sides should be lightly browned when ready to uncover foil.
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!

https://zeromediasystem.blogspot.com//search?q=meatloaf-with-balsamic-glaze

Originally published on August 10, 2011

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Smoked Meatloaf + Video Tutorial

Smoked Meatloaf is better than any other meat loaf you may have eaten. It's juicy on the inside with a crispy exterior and a sweet and smoky flavor.

I have been having so much fun using my smoker lately. I had no idea that I could make so many different types of recipes.

Have you had a chance to try any of the others I've shared?

My Smoked Baked Potato was so easy to make. It is a must-make; you'll love the flavor of smoked potatoes!

Smoked Baked Beans are the most tender beans with bacon are the perfect side dish! Make this recipe using any smoker.

These Smoked Chicken Quarters are juicy and tender on the inside with crispy skin on the outside. Make this smoker recipe using any type of smoker!

Tips for Making Smoked Meatloaf

Making my smoked meatloaf recipe is fairly simple.

But, if you want a few pro tips for the best ever meatloaf recipe, here are a few to keep in mind.

Don't forget to check out the video to see us make this meat loaf recipe.

Choose meat with a fairly high fat content. If you choose meat that is too low fat, your meatloaf will be dry. The fat content should be at least 15%.

Make sure that you add moisture in each step of the recipe process. That can include eggs, my BBQ sauce, or Worcestershire sauce. For extra moisture, you can add a tablespoon of milk.

Soak the breadcrumbs in the egg mixture before you add it to the ground beef. You won't believe how much of a difference this makes in this smoked meatloaf recipe.
Saute the vegetables before adding them. This does help to add moisture to your meatloaf recipe. And, it helps infuse the meatloaf with flavor.

Don't overmix it. You only need to combine the ingredients until they are well distributed. Too much mixing will make it dry.

Tools needed

Temperature to cook meatloaf in a smoker

If you're wondering about the temperature to cook meatloaf, it can vary based on the recipe.

When making my smoked meatloaf recipe, you will need to preheat your smoker to 225F. That will result in the best flavor and texture for your meatloaf.

Don't overcook it. You don't want your meatloaf to be dry.

Frequently asked questions

What flavor wood chips to use

Choose your favorite wood, I am using my favorite blend of oak, maple, and hickory on my pellet smoker.

But, you can always try applewood if you prefer. This smoked meatloaf recipe will taste good no matter what type of wood chips you use.

Meatloaf internal temperature

The correct meatloaf internal temp is 160F. It's very important to use a meat thermometer to check when your meat is done.

The USDA recommends cooking all ground meat to an internal temperature of 160F. Just place the thermometer in the center of your loaf.

Alternate proteins

If you'd prefer not to use ground beef, you can use another type of ground meat. Chicken, turkey, pork, and venison are all good options.

Keep in mind that ground meats that are lower in fat content may be drier than if you used ground beef. So, you may want to use half and half instead.

How can I store leftovers?

If you have leftovers, place the smoked meatloaf in an airtight container in the refrigerator. They will last for 3 to 5 days tightly covered.

Or, if you want to keep them for a longer period of time, place slices in a freezer bag. You can keep the frozen meatloaf for up to six months this way.

To reheat it, let it thaw in the refrigerator. Then, heat the oven to 250F. Place the meatloaf slices in a baking dish along with one tablespoon of water.

Cover the dish with foil and heat for 30 minutes. You can add more barbecue sauce to the top if you prefer as well.

More meatloaf recipes

If you love meatloaf as much as we do, you might want to try my meatloaf with balsamic glaze. It's easy to prepare and it freezes perfectly.

Or, this Cracker Barrel meatloaf copycat is classic comfort food that is easy to make at home.

Enjoy!

With love from our simple kitchen to yours.

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Watch our Smoked Meatloaf (video)

If you'd like to see the whole process, be sure to watch our recipe video to see how we make smoked meatloaf.

Yield: 999

Author: Donna Elick

Smoked Meatloaf

Smoked Meatloaf is better than any other meat loaf you may have eaten. It's juicy on the inside with a crispy exterior and a sweet and smoky flavor.

Prep time: 10 MCook time: 3 hourTotal time: 3 H & 10 M

Ingredients

1 tablespoon canola oil (or light flavored oil)
1 small yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 pounds lean ground beef
2 chiles in adobo, chopped (NOT WHOLE CANS)
2 large eggs, lightly beaten
2 tablespoons Worcestershire sauce
1/2 cup panko breadcrumbs
4 tablespoons light brown sugar, divided
1/2 cup TSRI’s signature bbq sauce (or bbq sauce of your choice), divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
In a medium skillet over medium-low heat saute the onion, bell pepper, and garlic in the oil until softened, about 5 minutes. Cooking at low temp helps to release the sugar in the onions so don’t crank up that temp. Set aside to cool.
In a large bowl combine the ground beef, chiles in adobo, eggs, worcestershire sauce, breadcrumbs, 2 tablespoons of the brown sugar, ¼ cup of the bbq sauce, salt, and pepper. Mix to combine. Add in the cooled onion and peppers and mix to combine, do not over mix, just until everything is incorporated.
In a 9x13 foil container or container of your choice, form the mixture into a loaf.
Add the remaining 2 tablespoons of brown sugar and ¼ cup of bbq sauce to a small bowl and mix to combine. Brush half of the glaze all over the meatloaf.
Smoke for 2-3 hours, basting with the remaining glaze after an hour and a half. Meatloaf is done when the internal temperature reaches 165°F.
Let cool at least 10 minutes before slicing and serving.

DONNA'S NOTES

The correct meatloaf internal temp is 160F. It's very important to use a meat thermometer to check when your meat is done.

The USDA recommends cooking all ground meat to an internal temperature of 160F. Just place the thermometer in the center of your loaf.

https://zeromediasystem.blogspot.com//search?q=smoked-baked-potato

Originally published August 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Best Ever Mashed Potatoes

The Best Ever Mashed Potatoes are rich, creamy and buttery. Make this potato side dish recipe for dinner tonight!

Growing up my favorite dinners were ones that corn and mashed potatoes were served. Whether it was meatloaf or chicken my picky palate was so happy to see mashed taters and corn on my plate. Well as I grew up my picky palate has become a little more refined but I still can't get enough of mashed potatoes and corn.

Although at Thanksgiving dinner, you will see my plate heavy with stuffing, mashed potatoes and corn, I will take a small piece of turkey. It is Thanksgiving after all. My daughter takes after me as a carbivore. We have to get really creative to make sure she is getting enough protein. I mean I can't blame her. Look at those potatoes. {{{slurp}}}

We went to KFC drive through the other night because Munchkin and I were feeling under the weather. What do I want when I don't feel good? Taters! And again, Munchkin is exactly like me. Funny thing is, we got home and cracked them open. I started eating my KFC potatoes and Munchkin turned to me and said with the saddest face: I don't like these Mommy. I want your potatoes.

Yes, my heart melted a little. Well, needless to say the next night (as we were both still not feeling well). I had to whip up my Best Ever Mashed Potatoes for us and they did not disappoint!

So, what is so magical about these potatoes? They are thick and creamy mashed potatoes with little chunks of potato through out.

Made with cream cheese, sour cream, heavy cream and butter these potatoes are certainly fit for a special occasion, but are simple enough to be whipped up any night.

A hint of garlic gives these potatoes the perfect flavor and trust me your family will be begging for them again and again.

Tips for the best ever mashed potatoes

I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.
To make ahead. Prepare ahead and refrigerate. Place in slow cooker the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally.

Recommended tools for making this recipe:

Potato Masher
Large Pot-

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Other favorite potato side dish recipes:

Fully Loaded Extreme Cheesy Potato Casserole

Cheesy Potatoes AuGratin

Bacon Cheddar Hasselback Potatoes

Yield: 12Author: Donna Elick

Best Ever Mashed Potatoes

The Best Ever Mashed Potatoes are rich and creamy and buttery. Make this potato side dish recipe for dinner tonight!

Ingredients

5 pounds Yukon Gold (or Russet) potatoes, peeled and cut into bite size pieces
1 stick (1/2 cup) unsalted butter
4 ounces cream cheese
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon kosher salt
1 teaspoon garlic powder
Optional garnish: chives, chopped

Instructions

Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
Add remaining ingredients. Begin mashing the potatoes with a potato masher. Mash until they are your desired consistency.
Serve and enjoy! Top with chives if desired.

DONNA'S NOTES

I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.

https://zeromediasystem.blogspot.com//search?q=meatloaf-with-balsamic-glaze

Originally published 11/12/14

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Smoked Corn on the Cob + Video

Smoked corn on the cob has amazing flavor, unlike any other corn you've eaten before! Put away the Instant Pot and make this smoker recipe!

There are so many easy smoker recipes that you can try. I am always surprised at how versatile a smoker is to use.

If you haven't already tried my other smoker recipes, be sure to try my Smoked Baked Beans. These tender baked beans with bacon are the perfect side dish!

And, you've got to try my Smoked Chicken Quarters recipe if you haven't made it yet. They are juicy and tender on the inside with crispy skin on the outside.

What You'll Need for Smoked Corn on the Cob

Of course, you will need your smoker and your favorite flavor of wood chips to make this recipe. You will also need a large pot of water to soak the corn in. This prevents the corn from drying out.

What type of wood chips are best for smoking corn?

Any flavor of wood chips will work well with this recipe. But, applewood smoke is a nice pairing with chicken.

Other options include peach, cherry, hickory, mesquite, and maple.

Remember to try a variety of different types because when you smoke foods, they take on the flavor of the wood chips you use.

Should the husks be removed or left on?

I gently pull back the husks and carefully remove the silk when I'm preparing this recipe. Then, I fold the husks back over the corn to cover them before placing the cobs in the smoker.

You don't have to cover the corn with the husks if you don't want to. Another option is to fold the husks back and tie them with twine to make a handle.

Or, you can remove the husks completely before you put them in the smoker. It will have a beautiful golden color that's infused with the flavor of your wood chips.

Does the corn need to be washed or soaked?

I like to soak the ears for at least an hour and preferably overnight before I place it in the smoker. This helps prevent your kernels from drying out while it's smoking.

You don't need to wash the corn before you prepare it. But, you certainly can if you want to.

How can I store leftovers?

If you have leftovers, you can simply wrap them in foil and place them in the refrigerator. They will stay good for up to five days that way.

Or, if you want to freeze your leftovers so that they last longer, you can do that as well. Wrap them in foil first and label them with a marker.

You can keep them for up to four months this way. When it's time to reheat them, just let them thaw in the refrigerator overnight.

Then, when you want to reheat your corn, unwrap the corn and add a teaspoon of water along with some salt and pepper. Wrap it back up and reheat it at 350F for five to seven minutes.

Tools needed

Serving suggestions

I use simple seasonings of butter, kosher salt and pepper on our corn. But, you can add additional seasonings or even dried herbs to the butter mixture to make it your own!

There are plenty of other seasoning possibilities too. Here a few ideas:

parmesan cheese
dried red pepper flakes
garlic powder
smoked paprika
a dash of white sugar
extra virgin olive oil and freshly squeezed lemon juice

There are many different things that you can serve with smoked corn on the cob. It makes the perfect side dish for your favorite grilled meats and summer salads.

Of course, this smoked corn on the cob also goes well with Sunday dinner. So, you've got to try it when you make these recipes:

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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How to smoke corn on the cob (Video)

If you'd like to watch us make this easy smoker recipe, just check out the video and watch the entire process from start to finish.

Yield: 4

Author: Donna Elick

Smoked Corn on the Cob

Smoked corn on the cob has amazing flavor, unlike any other corn you've eaten before! Put away the Instant Pot and make this smoker recipe!

Prep time: 5 MCook time: 1 hourTotal time: 1 H & 5 M

Ingredients

4 ears of corn, husks on
8 tablespoons unsalted butter, softened
1 teaspoon kosher salt
1/4 teaspoon fresh black pepper

Instructions

Gently pull back the husks on the ears of corn. Remove the silks. Place the husk back on.
Soak the ears of corn in water for at least one hour, up to overnight. This helps prevent the corn from drying out.
While the corn is soaking, make the butter by mixing together the softened butter, salt, and pepper. When the corn is done soaking, gently pull the husks back and brush the corn with the butter mixture all over. Replace the husks.
Preheat the smoker to 225°F. Place the ears of corn directly on the grates and smoke for 45 minutes, up to 1 hour, to your desired tenderness. Serve with more butter, salt, and pepper if desired.

DONNA'S NOTES

You can add additional seasonings or herbs to the butter mixture to make it your own!

https://zeromediasystem.blogspot.com//search?q=smoked-corn-on-cob

Originally published September 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Chicken and Dumplings (30-Minute Recipe) + VIDEO

Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of “whatever” soup!

Comfort foods are a popular choice this time of year, but many of the popular favorites take a while to make.

When you have plenty of time, make some crockpot beef stew. It's perfect for a Sunday afternoon meal.

Or, make your family the best meatloaf ever (seriously, it IS!). The balsamic glaze is crazy delicious.

But when you're short on time and you want comfort food fast, make this chicken and dumplings recipe. It's our favorite and I am sure it will be yours too!

You’ll love making this from scratch because it tastes so much better.

Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.

The fact that the meal goes from prep to plate in 30 minutes means it's a recipe that you won't mind making either.

This is a delicious thick, rich, and creamy stew. It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.

If you grew up enjoying this chicken dinner, you’ll love this version even more.

After some creative engineering, we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won’t believe how great this tastes.

Ingredient substitutions:

You can substitute boneless skinless chicken thighs in this recipe if you prefer them.
You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.

EQUIPMENT FOR MAKING THE CHICKEN AND DUMPLINGS RECIPE

Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.

1-tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!

How to freeze chicken and dumplings

This dish is freezer-friendly! When reheating, defrost and then reheat in a pot over low heat, stirring occasionally until it is warmed through.

Prepare the recipe as written and allow it to come to room temperature before transferring it to freezer-safe containers.
Divide the soup into the size containers you will use when defrosting. Leave room at the top. We use 2-cup containers and 4-cup containers.
Divide the dumplings into the containers.
Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent freezer burn. Seal and freeze.
To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.

Best of all, it’s such a simple recipe to prepare, you can make it any day of the week. As a result, you never have to wait until the weekend to enjoy this comfort food!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite soup recipes:

BEST EVER Hearty Beef Soup

25 Minute Bacon Beer Cheese Soup with Chicken

Crockpot Chicken and Dumplings

Slow Cooker Potato Soup

VIDEO - Chicken and Dumplings Recipe

Watch our video to see how easy the recipe is to make!

Yield: SERVES 8 (1-cup)Author: Donna Elick

Chicken and Dumplings (30-Minute Recipe) + VIDEO

This dish goes from prep to plate in 30 minutes! A simple one-pot recipe that is packed with chicken, veggies and delicious dumplings, and no canned 'cream of whatever' soup needed.

prep time: 5 MINS cook time: 25 MINS total time: 30 mins

Ingredients

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

Instructions

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Author musicforlive