📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan. This’ll keep the meatloaf from sticking and make cleanup a breeze. I actually just use a spray Pam or something similar.
2. Prep the Veggies: Finely chop one medium yellow onion and one green bell pepper. Trust me, don't skimp on this step! These veggies add so much flavor and moisture to the meatloaf. It's important, so make sure you do it right!
3. Sauté the Aromatics (Optional): For an extra layer of flavor, sauté the chopped onion and bell pepper in a skillet with a tablespoon of olive oil over medium heat until they're softened – about 5-7 minutes. Let them cool slightly before adding them to the meat mixture. I personally like the softer texture, but if you're short on time, you can skip this step.
4. Combine the Meat Mixture: In a large mixing bowl, combine 2 pounds of ground beef (I like to use 80/20 for flavor and moisture), the sautéed (or raw) onion and bell pepper, 2 large eggs (lightly beaten), 1 cup of breadcrumbs (I usually use plain, but seasoned works too!), 1/2 cup of ketchup, 2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. I think the measurements are right. Maybe
5. Mix Gently: Use your hands (or a large spoon) to gently combine all the ingredients. Be careful not to overmix – this can make the meatloaf tough. You want everything just evenly distributed.
6. Shape the Meatloaf: Transfer the meat mixture to the prepared loaf pan. Gently press it down and shape it into a loaf. Now, I know some people like to free-form their meatloaf on a baking sheet, but I prefer the classic loaf pan shape.
7. Make the Glaze: In a small bowl, whisk together 1/2 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of apple cider vinegar. This glaze is what gives the meatloaf that tangy-sweet finish that everyone loves. Don’t skip it!
8. Spread the Glaze: Spread the glaze evenly over the top of the meatloaf. If you want, you can reserve a little glaze to brush on during the last 15 minutes of baking. This will give it an extra glossy finish.
9. Bake the Meatloaf: Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). I highly recommend using a meat thermometer to ensure it's cooked through. Nobody wants undercooked meatloaf!
10. Let it Rest: Once the meatloaf is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful meatloaf. I know it's hard to wait, but trust me, it's worth it!
11. Slice and Serve: Slice the meatloaf into thick slices and serve hot. It's delicious with mashed potatoes, green beans, mac and cheese or a simple side salad. Don't forget to drizzle some of that pan juice over the top for extra flavor!