Classic American Meatloaf with Tangy Ketchup Glaze

1.Preheat your oven to 180°C (350°F). Lightly grease a standard loaf pan (23x13 cm) or line a baking sheet with parchment paper if forming a free-standing loaf.

2.In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to fully absorb the liquid. This mixture is essential for moisture.

3.Heat the olive oil in a small skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.

4.In a large mixing bowl, combine the ground beef, the soaked breadcrumb mixture, beaten egg, Worcestershire sauce, dried thyme, dried oregano, salt, pepper, and the cooled sautéed onion and garlic.

5.Using your hands (or a wooden spoon), gently mix all ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.

6.Transfer the mixture to the prepared loaf pan, pressing it lightly to ensure it fills the corners, or form it into a uniform loaf shape on the prepared baking sheet.

7.Prepare the glaze: In a separate small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.

8.Spread half of the glaze evenly over the top of the meatloaf.

9.Bake for 45 minutes. Remove the meatloaf from the oven and spread the remaining glaze over the top.

10.Return the meatloaf to the oven and continue baking for another 15-25 minutes, or until the internal temperature reaches 71°C (160°F).

11.Remove the meatloaf from the oven and let it rest in the pan or on the baking sheet for 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and flavorful result.