Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 cup (90g) rolled oats (not instant)
  • 1 cup (240ml) milk (any type, dairy or non-dairy)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Combine rolled oats and milk in a large bowl. Let stand for 5 minutes to soften.
  3. While the oatmeal is soaking, optionally sauté the chopped onion and garlic in a little oil until softened. This step enhances the flavour, but isn't strictly necessary.
  4. Add ground beef, sautéed onion/garlic (if using), egg, ketchup, Worcestershire sauce, thyme, salt, and pepper to the oatmeal mixture.
  5. Gently mix all ingredients with your hands until just combined. Be careful not to overmix, or the meatloaf will be tough.
  6. Gently press the meatloaf mixture into a 9x5 inch loaf pan.
  7. In a small bowl, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce.
  8. Spread the glaze evenly over the top of the meatloaf.
  9. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C). If the top starts to brown too quickly, loosely cover with foil.
  10. Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavourful meatloaf.