Ingredients

• 1 1/2 pounds ground meatloaf mix
• 1 cup plain dry breadcrumbs
• 3/4 cup shredded mozzarella
• 1/2 cup drained and chopped sundried tomatoes packed in oil
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 teaspoons Worcestershire sauce
• 2 large eggs, lightly beaten
• 1 medium onion, grated
• 1/2 cup ketchup
• 2 cloves garlic, finely grated
• Kosher salt and freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 2 teaspoons light brown sugar
• 1/2 teaspoon Italian seasoning

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Instructions

1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
2. Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
3. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
4. Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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