Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 cup (90g) rolled oats (not instant)
  • 1 cup (240ml) milk (any kind)
  • 1 medium yellow onion, finely chopped (about 1 cup chopped)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions:

  1. Combine rolled oats and milk in the large mixing bowl. Let stand for 5-10 minutes to soften.
  2. While the oats are soaking, sauté chopped onion in a pan over medium heat until softened and translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  3. Add the ground beef, sautéed onion and garlic, egg, ketchup, Worcestershire sauce, smoked paprika, Italian herbs, salt, and pepper to the bowl with the soaked oatmeal.
  4. Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this will result in a tough meatloaf.
  5. Transfer the meatloaf mixture to the loaf pan and gently press it into an even layer.
  6. In a small bowl or saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. (If using a saucepan, you can heat it gently over low heat to melt the brown sugar and thicken the glaze slightly).
  7. Spread the glaze evenly over the top of the meatloaf.
  8. Bake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) using an instant-read thermometer.
  9. 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 more tender and flavorful meatloaf.