Ingredients:

  • 2 lbs ground beef (80/20)
  • 1 cup rolled oats
  • 1/2 cup whole milk
  • 2 large eggs, beaten
  • 1 small yellow onion, finely grated (approx. 100g)
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup light brown sugar, packed
  • 3/4 cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Instructions:

  1. Combine the 1 cup rolled oats and 1/2 cup whole milk in a small bowl. Let this sit for 5 minutes so the oats fully soften. In a separate small bowl, whisk together the ketchup, 1/2 cup brown sugar, Dijon mustard, and apple cider vinegar until smooth.
  2. In your large bowl, add the 2 lbs ground beef, beaten eggs, grated onion, Worcestershire, garlic powder, thyme, salt, and pepper. Add the soaked oat mixture. Use your hands but don't squeeze too hard; you want to keep the texture light.
  3. Line your baking sheet with parchment. Form the meat mixture into a loaf roughly 9x5 inches. Brush half of the glaze over the top and sides of the meatloaf.
  4. Place the tray in the center of your 350°F oven. Bake for 30 minutes until the exterior starts to set and the glaze begins to darken.
  5. Remove the tray and brush the remaining glaze over the loaf. Return to the oven for another 15 minutes until the internal temperature hits 160°F and the glaze is bubbling and tacky.
  6. Transfer the loaf to a cutting board. Let it sit for 10 minutes until the juices settle and the structure firms up. Slicing too early will cause the loaf to crumble.