Meatloaf with Tangy Tomato Glaze

Cooking tutorial

Holy Words

Meatloaf with Tangy Tomato Glaze

Ingredients

• 2 lbs ground beef (80/20 is best)
• 1 cup plain breadcrumbs
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 cup ketchup, divided
• 1/4 cup brown sugar, packed
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp Worcestershire sauce

Instructions

1. 1

   Preheat your oven to 350°F and lightly grease a 9x5-inch loaf pan or line a baking sheet with foil.

2. 2

   In a large bowl, combine the ground beef, breadcrumbs, onion, bell pepper, eggs, milk, garlic, salt, black pepper, onion powder, garlic powder, thyme, and 1/2 cup of the ketchup. Mix it all together with your hands until just combined — don't overmix or your meatloaf will be tough.

3. 3

   Shape the mixture into a loaf and place it in your prepared pan or on the baking sheet. Make sure it's nice and even so it cooks through properly.

4. 4

   In a small bowl, stir together the remaining 1/2 cup ketchup, brown sugar, mustard, vinegar, and Worcestershire sauce until smooth — this is your glaze.

5. 5

   Brush about half the glaze over the top of the meatloaf, saving the rest for later.

6. 6

   Bake for 45 minutes, then brush the remaining glaze over the top and bake for another 15 minutes, or until the internal temperature reaches 160°F.

7. 7

   Let the meatloaf rest for 10 minutes before slicing — this helps it hold together and keeps all those good juices inside.

Pro Tips

• ★Don't skip the resting time — if you cut into it right away, it'll fall apart on you.
• ★Leftover meatloaf makes the best sandwiches the next day, especially on white bread with a little mayo.