Kristan’s Meatloaf

2 Tbls. balsamic vinegar
1 Tbls. worschestershire
1 t. dijon mustard
2-3 cloves minced garlic
½ C. shredded parmesan
1 t. salt
10-12 grinds of pepper
1 T. Italian Seasoning
2-3 T. chopped parsley
2.5 lbs of ground beef
2 eggs
¼ to ½ C. Italian bread crumbs
1 onion diced
1 T. butter
1 T. olive oil

Sauté onion in butter and olive oil for 5-6 minutes or until soft and translucent. Set aside to cool. Lightly beat eggs. Add first 8 ingredients to the eggs. Mix until combined. Put meat in a large mixing bowl. Pour egg mixture and onions over meat. Mix with hands until just combined. Sprinkle in bread crumbs gradually until mixture is no longer wet, but still moist. Just mix to combine. Do not overwork or the meatloaf will be tough. Pour mixture into a loaf pan or free form onto a cookie sheet.

Optional Topping:
½ C. ketchup
¼ C. balsamic vinegar
Pinch of red pepper flakes

Mix ingredients in a bowl to combine and pour or brush over meat loaf before baking. Bake at 375 degrees for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing. (use a meat thermometer to test doneness)