Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended)
  • 1 cup (90g) rolled oats (not instant)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 1/2 cup (120ml) milk
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the milk, egg, Worcestershire sauce, salt, pepper, thyme, and paprika.
  3. Add the rolled oats, chopped onion, garlic, and bell pepper to the wet ingredients. Mix well and let stand for 5 minutes to allow the oats to soften slightly.
  4. Gently add the ground beef to the bowl. Use your hands to mix everything together until just combined. Be careful not to overmix – this will make the meatloaf tough.
  5. Transfer the meat mixture to the prepared loaf pan and gently shape it into an even loaf.
  6. In a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Heat over medium heat, stirring until the sugar is dissolved and the glaze is slightly thickened. About 3-5 minutes.
  7. Spread about half of the glaze evenly over the top of the meatloaf.
  8. Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) using a meat thermometer.
  9. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. During the last 10 minutes of the bake time, brush with the remaining glaze.
  10. Slice and serve warm.