Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended)
  • 1 cup (90g) quick-cooking rolled oats
  • 1 cup (240ml) milk (2% or whole milk work best)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 medium green bell pepper, finely chopped (about 1 cup)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon yellow mustard

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine the oats and milk. Let stand for 5 minutes to soften.
  3. While the oats are soaking, sauté the chopped onion and bell pepper in a skillet over medium heat until softened, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant. Let cool slightly.
  4. Add the ground beef, sautéed vegetables (slightly cooled), eggs, Worcestershire sauce, Italian seasoning, salt, and pepper to the bowl with the oat mixture.
  5. Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this will make the meatloaf tough.
  6. Transfer the meatloaf mixture to the prepared loaf pan and gently shape it into an even loaf.
  7. In a small bowl, whisk together the ketchup, brown sugar, and yellow mustard.
  8. Spread half of the glaze evenly over the top of the meatloaf.
  9. Bake for 45 minutes. Remove from the oven and spread the remaining glaze over the top.
  10. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the thickest part of the meatloaf to check for doneness.
  11. Remove from the oven and let rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more moist meatloaf.