Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend)
  • 0.5 lbs (227g) ground pork (optional, adds richness)
  • 1 cup (90g) rolled oats (not instant)
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped (about 1 cup/150g)
  • 1 large egg, lightly beaten
  • 1/2 cup (120ml) milk (dairy or non-dairy)
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup (for glaze)
  • 2 tablespoons brown sugar (for glaze)
  • 1 tablespoon yellow mustard (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine ground beef, ground pork (if using), rolled oats, chopped onion, minced garlic, chopped green bell pepper, beaten egg, milk, ketchup, Worcestershire sauce, thyme, oregano, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing.
  3. Transfer the meat mixture to the loaf pan and gently press it into an even loaf shape.
  4. In a small bowl, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce.
  5. Spread the glaze evenly over the top of the meatloaf. Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 160°F (71°C).
  6. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a moister meatloaf.