Ingredients
For the Meatloaf:
- Ground beef: 1 1/2 lbs lean, about 85% is ideal
- Bread crumbs: 1 cup plain or Italian seasoned
- Milk: 1/2 cup
- Egg: 1 large beaten
- Onion: 1 medium finely chopped
- Garlic: 2 cloves minced
- Worcestershire sauce: 2 tablespoons
- Ketchup: 1/4 cup
- Dried thyme: 1 teaspoon
- Dried parsley: 1 teaspoon
- Salt and pepper: to taste
For the Glaze:
- Ketchup: 1/2 cup
- Brown sugar: 1/4 cup packed
- Mustard yellow or Dijon: 2 tablespoons
- Vinegar apple cider or white: 1 tablespoon
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly grease it, or use a loaf pan.
Mix Meatloaf Ingredients:
- In a large bowl, soak the bread crumbs in milk for a few minutes. Add the beaten egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, thyme, parsley, salt, and pepper. Stir until well combined.
- Add the ground beef to the mixture. Mix gently with your hands or a fork until just combined. Avoid overmixing to keep the meatloaf tender.
Shape the Meatloaf:
- Transfer the meat mixture to the prepared baking sheet and shape it into a loaf, or press the mixture into the loaf pan.
Prepare the Glaze:
- In a small bowl, mix together the ketchup, brown sugar, mustard, and vinegar until smooth.
Bake:
- Spread about half of the glaze over the top of the meatloaf before baking.
- Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (71°C). Baste occasionally with the remaining glaze during the last 15 minutes of cooking.
Rest and Serve:
- Let the meatloaf rest for 10 minutes before slicing. This helps retain its juices.
- Serve slices of meatloaf with the remaining glaze on the side or drizzled on top.