Heather's Monday Meatloaf with Balsamic Reduction

Prep time: 30 minutes

Cook time: 1 hour to 1 hour 20 min

Ingredients:

2 pounds Ground 80/20 chuck or beef

1 large egg

1/4 cup milk

1/4 cup bread crumbs

3 tbs A1 sauce

2 tbs Soy Sauce

2 tsp each Salt and Pepper

1 Green Pepper, chopped

1 onion, chopped

2 tbs oil

1 small can Tomato Sauce

1/4 cup Balsamic Vinegar

2 tbs Brown Sugar

Balsamic Reduction:

In small sauce pan add 1/4 cup balsmic, 1/4 cup tomato sauce and brown sugar. (If you don't have very much tomato sauce left, add in some ketchup to equal 1/4 cup) Cook on Medium heat until reduced by half.

Preheat oven to 375 F

In a large bowl, mix well ground chuck or beef, egg, milk, bread crumbs, A1, soy sauce, salt and pepper

In a skillet, heat oil to med-high and add chopped onion and green pepper and cook until tender and translucent.  Allow to cool slightly and add to mixture.

Spray an 8 1/2 by 41/2 loaf pan with cooking spray.  Add meatloaf mixture to pan and press into loaf, pressing an indent down the middle with the side of your hand.  Pour some of the tomato sauce into the indent.  Place pan on a baking sheet and onto the center rack of the oven for 1 hour to 1 hour and 20 min or until internal temp reaches 160 F. ( I sometimes will divide this into 2 smaller meatloafs and cook for about 45 min to an hour)

Remove and let rest 10 min. Remove from pan if you don't want any fat to be absorbed back into the meatloaf.  Leave it in if you want some of the fat flavor absorbed back in. Slice and top with balsamic reduction. Feeds about 6.  Serve with Sweet Peas and Mashed Potatoes. ( See my recipe for Heather's Homemade Mashed Potatoes)