Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend preferred)
  • 1 cup (90g) rolled oats (not instant)
  • 1 cup (240ml) milk (any kind will do, even plant-based)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium carrot, finely grated
  • 1 stalk celery, finely chopped
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions:

  1. Combine oats and milk in the mixing bowl. Let stand for 10 minutes to soften.
  2. Heat olive oil in a skillet over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the sautéed vegetables, ground beef, egg, Worcestershire sauce, Dijon mustard, thyme, rosemary, garlic powder, salt, and pepper to the oatmeal mixture. Gently mix everything together with your hands until just combined. Don't overmix, or the meatloaf will be tough.
  4. Transfer the meat mixture to the loaf pan and gently press it down to create an even surface.
  5. In a small saucepan (or a bowl, if microwaving), combine ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Heat over low heat (or microwave for 30 seconds) until the brown sugar is dissolved.
  6. Spread half of the glaze evenly over the top of the meatloaf. Place the loaf pan on a baking sheet and bake in a preheated oven at 350°F (175°C) for 45 minutes.
  7. Remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C). Use an instant-read thermometer for accuracy.
  8. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.