Ingredients:

  • 2 pounds (900g) ground beef (80/20 blend recommended)
  • 1 cup (120g) panko breadcrumbs
  • 1 medium yellow onion, finely diced (approximately 1 cup/150g)
  • 1 green bell pepper, finely diced (approximately 1 cup/150g)
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon liquid smoke

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Sauté diced onion and bell pepper in a skillet over medium heat until softened, about 5-7 minutes. Allow to cool slightly.
  3. In a large mixing bowl, gently combine ground beef, breadcrumbs, sautéed vegetables, eggs, milk, Worcestershire sauce, minced garlic, thyme, smoked paprika, garlic powder, onion powder, salt, and pepper. Don't overmix!
  4. Gently transfer the meatloaf mixture to the loaf pan. Press evenly to fill the pan, creating a slight dome.
  5. In a small saucepan, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and liquid smoke. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the glaze thickens slightly.
  6. Bake in the preheated oven for 45 minutes.
  7. Remove the meatloaf from the oven and brush generously with half of the prepared glaze.
  8. Return the meatloaf to the oven and bake for another 15-25 minutes, or until the internal temperature reaches 160°F (71°C). Baste with the remaining glaze during the last 5 minutes of baking. Let the meatloaf rest for 10 minutes before slicing.
  9. Let the meatloaf rest for at least 10 minutes before slicing and serving.