📖 Instructions

1. Preheat your oven to 350°F (175°C). Grab your favorite loaf pan. I used a 9x5 inch pan – lightly grease it. It makes life easier later and you won't have to stress about cleaning that pan.
2. In a large bowl, combine 2 pounds of ground beef (80/20 blend works great - don't go leaner or it'll be too dry), 1 cup of breadcrumbs (I prefer plain, but seasoned works too if that's what you have), 1 medium onion (finely chopped), 1 green bell pepper (finely chopped), 2 large eggs (lightly beaten), 1/2 cup of milk, 1/4 cup of ketchup, 2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of dried thyme, 1/4 teaspoon of black pepper, and a pinch of salt. Don't be afraid to get your hands in there! Just make sure they're clean first. Mix everything until it's *just* combined. Overmixing will make the meatloaf tough. Oh no we don't want that!
3. Gently transfer the mixture to your prepared loaf pan and shape it into a loaf. You can flatten the top slightly. You can also add a topping if you want to! Time to get creative.
4. In a small bowl, whisk together 1/2 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of yellow mustard. This glaze adds a tangy-sweet finish that's just divine. Spread the glaze evenly over the top of the meatloaf.
5. Bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to be sure. Nobody wants undercooked meatloaf!
6. Remove from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Serve with mashed potatoes and your favorite vegetables. Grandma Elsie always served it with green beans. What does this mean for you? It's up to you!
7. Serve warm and try to save some leftovers, if you can. Its just as good (if not better) the next day!