📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even cooking.
2. In a large bowl, gently mix 2 pounds of ground beef, 1 cup of breadcrumbs (I like using panko for a slightly crunchy texture), 1 finely diced medium onion, 2 minced garlic cloves, 1 diced bell pepper (any color works, but I prefer red for sweetness), 1 large egg (lightly beaten), 1/4 cup of milk, 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, salt, and pepper to taste. Don't overmix! Overmixing leads to a tough meatloaf. Just combine until everything is evenly distributed.
3. In a separate small bowl, prepare the glaze by whisking together 1/2 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of apple cider vinegar. This glaze adds a wonderful tang and sweetness.
4. Shape the meat mixture into a loaf on a baking sheet (or in a loaf pan, if you prefer). I like to use my hands for this, but make sure they're slightly damp to prevent sticking. You can also use a large ziploc bag, put the meat mixture in the bag, zip the bag and shape the loaf by gently moving the mixture through the bag.
5. Spread the glaze evenly over the top of the meatloaf. Make sure it's nice and coated!
6. Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure it's fully cooked.
7. Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.