Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended)
  • 1 lb (450g) ground pork (optional, can substitute with more ground beef)
  • 1 medium yellow onion, finely chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped (about ¾ cup or 120g)
  • 1 cup (120g) breadcrumbs (panko or dried Italian seasoned)
  • 1/2 cup (120ml) milk (any kind)
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
  2. Sauté the chopped onion and bell pepper in a pan until softened and fragrant. Allow to cool slightly. This step enhances the flavour, but can be skipped if you're in a hurry.
  3. In a large bowl, combine the ground beef, ground pork (if using), sautéed vegetables (if using), breadcrumbs, milk, eggs, Worcestershire sauce, ketchup, Dijon mustard, herbs, garlic powder, onion powder, salt, and pepper. Gently mix with your hands until just combined. Do not overmix, or the meatloaf will be tough.
  4. Transfer the meat mixture to the prepared loaf pan and gently shape it into a loaf.
  5. In a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Heat over medium heat, stirring constantly, until the sugar is dissolved and the glaze is smooth and glossy.
  6. Spread about half of the glaze evenly over the top of the meatloaf.
  7. Bake for 60-70 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
  8. During the last 15 minutes of baking, spread the remaining glaze over the meatloaf.
  9. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving.