Classic Meatloaf with Tomato Glaze

Instructions

1. Prepare the oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper, or prepare a loaf pan by lightly greasing it.
2. Prepare the vegetables
   In a medium skillet, heat 1 tablespoon of oil over medium heat. Add the diced onions and bell peppers, cooking until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool for 5 minutes.
3. Mix the meatloaf ingredients
   In a large bowl, combine the ground beef, bread crumbs, beaten eggs, cooled vegetable mixture, 1/4 cup ketchup, Worcestershire sauce, dried herbs, salt, and pepper. Mix with your hands until just combined, being careful not to overmix which can make the meatloaf tough.
4. Shape the meatloaf
   Transfer the meat mixture to your prepared baking sheet or loaf pan. Shape it into a loaf approximately 9 inches long and 5 inches wide if using a baking sheet. If using a loaf pan, press the mixture into the pan, ensuring it's evenly distributed.
5. Prepare the glaze
   In a small bowl, whisk together the remaining 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth. Spread the glaze evenly over the top and sides of the meatloaf.
6. Bake the meatloaf
   Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If the glaze starts to darken too much, loosely cover with aluminum foil.
7. Rest before serving
   Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful meatloaf.
8. Slice and serve
   Slice the meatloaf into thick pieces and serve hot with classic sides like mashed potatoes and green beans. Leftover meatloaf makes excellent sandwiches the next day.