# What You'll Need:
→ Meat
01 - 1 ½ lbs ground beef, 80/20 blend recommended
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Binders & Fillers
04 - ¾ cup breadcrumbs
05 - ⅔ cup whole milk
06 - 2 large eggs
→ Flavorings & Seasoning
07 - 2 tbsp Worcestershire sauce
08 - 1 ½ tsp salt
09 - ½ tsp black pepper
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika
→ Glaze
12 - ½ cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a small bowl. Let soak for 5 minutes to soften.
03 - In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently until just combined—avoid overmixing to prevent tough texture.
04 - Form the mixture into a loaf approximately 8 x 4 inches. Place on the prepared baking sheet or transfer to the greased loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl until smooth.
06 - Spread half of the glaze evenly over the top and sides of the meatloaf.
07 - Bake for 45 minutes until the glaze begins to caramelize and set.
08 - Remove from oven and spread the remaining glaze over the loaf. Return to oven and bake for an additional 15 minutes, or until internal temperature reaches 160°F.
09 - Let meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Slice and serve warm.
