---
title: Balsamic-Glazed Meatloaves
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/balsamic-glazed-meatloaves-64aecfd550e72558afc4f9ee
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Wheat, Milk]
tags: [Comfort Food, Beef, Quick, Family Friendly]
rating: 4.5
rating_count: 241
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the balsamic-plum glaze, finding it deliciously sweet and tangy.
  - theme: Ease of prep
    text: Straightforward to make, with individual meatloaves cooking faster than traditional loaves.
image: "data/recipes/balsamic-glazed-meatloaves.jpg"
---

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Trim and halve @brussels sprouts{1%cups} lengthwise. Peel and mince or grate @garlic{1%clove}. Halve and peel @red onion{1%unit}; slice into ½-inch-thick wedges. Finely chop a few wedges until you have 2 TBSP. Dice @sweet potatoes{2%medium} into ½-inch pieces.

Toss Brussels sprouts on one side of a #large baking sheet{} with a drizzle of @cooking oil{2%tbsp}, half the @dried thyme{1%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack for ~{5%minutes}.

In a #large bowl{}, combine @ground beef{1%lb}, garlic, @panko breadcrumbs{2%tbsp}, @dijon mustard{1%tbsp}, half the chopped onion, and 1 TBSP @water{1%cup}; season generously with salt (we used ½ tsp) and pepper. Form meat mixture into two 1-inch-tall loaves; flatten tops.

Once Brussels sprouts have roasted, remove sheet from oven. Carefully place meatloaves on opposite side of baking sheet. On a second baking sheet, toss sweet potato and onion wedges with a drizzle of oil, salt, and pepper. Roast Brussels sprouts and meatloaves on top rack and sweet potatoes and onion wedges on middle rack until meatloaves are cooked through and veggies are lightly browned, ~{18%minutes}.

While everything roasts, heat a drizzle of oil in a #medium pan{} over medium-high heat. Add remaining chopped onion and cook, stirring occasionally, until softened, ~{2%minutes}. Add @balsamic vinegar{1%tbsp}; cook, stirring occasionally, until liquid has absorbed, ~{30%seconds}. Stir in ½ cup water, @plum jam{2%tbsp}, @chicken stock concentrate{1%unit}, ¼ tsp salt, and pepper. Cook, stirring occasionally, until glaze begins to thicken, ~{4%minutes}. Remove from heat; stir in 1 TBSP @butter{1%tbsp} until melted.

Transfer meatloaves to a cutting board and let cool for ~{1%minute}; slice crosswise. Divide meatloaves and veggies between plates. Spoon balsamic glaze over meatloaves and serve.