A delightful twist on the classic meatloaf, featuring a savory herb-infused base and a tangy glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the breadcrumbs and milk, allowing the breadcrumbs to soak for a minute.
Soaking breadcrumbs in milk helps keep the meatloaf moist.
Add the egg and Worcestershire sauce to the breadcrumb mixture and mix well.
Mix thoroughly to ensure even distribution of flavors.
Add the ground beef to the mixture and gently combine until just mixed.
Avoid overmixing to keep the meatloaf tender.
Press the mixture into a loaf pan, smoothing the top.
Press firmly to ensure the loaf holds its shape during baking.
In a small bowl, mix together the ketchup, brown sugar, and mustard.
Adjust the sweetness and tanginess to your preference.
Spread the glaze evenly over the top of the meatloaf.
Use a spatula for an even coating.
Bake the meatloaf in the preheated oven for 45 minutes or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 5 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meatloaf juicier.
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