Ingredients
Scale
- For the Glaze:
- 1 cup ketchup
- ¼ cup packed brown sugar
- 2 teaspoons apple cider vinegar
- For the Meatloaf:
- 2 pounds (900 g) lean ground beef
- 2 eggs, whisked
- ½ cup quick oats
- ⅓ cup milk
- ⅓ cup ketchup
- ⅓ cup onion, minced
- 1 tablespoon Coles Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prep your oven and gear
Preheat your oven to 350°F. Grab a baking sheet and line it with foil for easy cleanup. Place a wire rack on top and cover that with another layer of foil, poking a few small holes for drainage. - Mix the glaze
In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar. This is your glaze—it’s sticky, sweet, and packed with flavor. Set it aside while you work on the meatloaf. - Combine the meatloaf ingredients
In a large bowl, mix together the ground beef, whisked eggs, quick oats, milk, ketchup, minced onion, Worcestershire sauce, salt, and pepper. I find it easiest to use my hands (clean hands, of course!) to gently mix everything together. Overmixing can make your meatloaf dense, so just combine until it’s evenly mixed. - Shape and glaze
Form your meat mixture into a 9×5-inch loaf on the prepared wire rack. Spread half of your glaze evenly over the top and sides. This first layer helps lock in moisture and infuses flavor right from the start. - Bake and glaze again
Bake for 30 minutes, then spread the remaining glaze over the top and sides. Pop it back in the oven for another 35–45 minutes, or until a thermometer reads 160°F. The glaze will caramelize beautifully during this second bake. - Rest and serve
Let the meatloaf rest for 15 minutes before slicing. This step is non-negotiable—it allows the juices to redistribute so every slice is tender and moist.
Notes
Leftovers? Lucky you! Store your meatloaf in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or oven, covering with foil to prevent them from drying out. If freezing, wrap the meatloaf tightly in plastic wrap, then foil, and store for up to 3 months. Thaw in the fridge overnight and reheat as usual.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner