Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.
Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.
Kosher salt and pepper
Mixed green salad, for serving
- Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
- In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
- Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
- Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.
Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber