Ingredients:

  • 2 pounds (900g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely diced (approximately 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 cup (120g) plain breadcrumbs (panko breadcrumbs can also be used)
  • 1/2 cup (120ml) milk (any kind will do - whole, 2%, or even a plant-based milk)
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. Gently sauté diced onion in a pan with a touch of olive oil or butter until softened (about 5 minutes). This is optional but enhances flavor. Allow to cool slightly.
  3. In a large bowl, combine ground beef, sautéed onion (if using), minced garlic, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper.
  4. Gently mix all ingredients with your hands until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
  5. Transfer the mixture to the prepared loaf pan and gently press it into an even layer.
  6. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard until well combined.
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake in the preheated oven for 45 minutes.
  9. Remove from the oven and spread the remaining glaze over the top of the meatloaf.
  10. Return the meatloaf to the oven and bake for another 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the meatloaf.
  11. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This helps the juices redistribute, resulting in a more moist and flavorful meatloaf.