Classic Meatloaf with Tangy Glaze on Top

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

In a large bowl, combine ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, ¼ cup ketchup, Worcestershire sauce, salt, and black pepper. Mix until just combined; do not overmix.

Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.

In a small bowl, whisk together ⅓ cup ketchup, brown sugar, Dijon mustard, and apple cider vinegar to make the glaze.

Spread half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze.

Bake for 50 minutes, then spread the remaining glaze on top. Bake for an additional 10 minutes, or until the meatloaf is cooked through and the glaze is set. Let rest for 10 minutes before slicing and serving.

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

In a large bowl, combine ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, ¼ cup ketchup, Worcestershire sauce, salt, and black pepper. Mix until just combined; do not overmix.

Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.

In a small bowl, whisk together ⅓ cup ketchup, brown sugar, Dijon mustard, and apple cider vinegar to make the glaze.

Spread half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze.

Bake for 50 minutes, then spread the remaining glaze on top. Bake for an additional 10 minutes, or until the meatloaf is cooked through and the glaze is set. Let rest for 10 minutes before slicing and serving.