Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9x5 inch loaf pan and set aside.
- In a large mixing bowl, combine the ground beef, grated onion, diced green bell pepper, minced garlic, eggs, breadcrumbs, milk, Worcestershire sauce, ¼ cup ketchup, smoked paprika, salt, and black pepper. Mix gently with your hands just until everything is combined — do not overmix.
- Transfer the meat mixture into the prepared loaf pan and press into an even layer. Bake uncovered for 45 minutes.
- While the meatloaf bakes, whisk together the glaze ingredients in a small bowl: ½ cup ketchup, brown sugar, apple cider vinegar, and yellow mustard until smooth.
- After 45 minutes, remove the meatloaf from the oven and carefully spoon the glaze evenly over the top, spreading it all the way to the edges.
- Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature at the center reads 160°F and the glaze is bubbly and caramelized.
- Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing and serving.
Nutrition
Notes
Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and aluminum foil and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lighter swap: For a leaner version, substitute 93/7 ground turkey for the ground beef. Add an extra tablespoon of milk to the mixture to help keep it moist, and check the internal temperature around the 55-minute mark to avoid overbaking.
Sodium tip: To reduce sodium, use low-sodium ketchup and Worcestershire sauce and reduce the added salt to ½ teaspoon. Taste the raw mixture before shaping and adjust the seasoning to your preference.