This is definitely a keeper. I decided to make this and had begun to do so, all the while forgetting my oven was out. Watching countless episodes of Rachael Ray, I realized that I could pat the meat mixture into 7 patties and pan-fried in some canola until deep golden brown. Remembering the mushy comments I read from others, (although I now think this is due to the fact that a loaf pan is meant for bread and not a meatloaf, I never put a meatloaf into a loaf pan, I always pat it into the shape I want and roast it on a foil lined sheet pan) I rolled the patties in add'l breadcrumbs and this helped them stay together in the pan. I added the sauce to the pan after I was sure there wasn't too much oil left in the pan and poured in the sauce with a little water and let it reduce. I do think the sauce could benefit from a splash of worchestshire since the sugar in the sauce and the sweet of the balsamic in the meat needed alittle something to counterbalance. Overall I saved this recipe and will forward to friends.
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