Ground beef: 2 lbs (900g) – Use 80/20 beef for the best flavor and moisture.
Breadcrumbs: 1 cup
Milk: 1/2 cup
Egg: 1 large, beaten
Onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Worcestershire sauce: 2 tablespoons
Salt and pepper: to taste
Cheddar cheese: 1 cup, shredded (you can also use slices if you prefer a layer of cheese in the middle)
For the Glaze:
Ketchup: 1/2 cup
Mustard: 2 tablespoons
Brown sugar: 2 tablespoons
Apple cider vinegar: 1 tablespoon (optional, for tanginess)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly grease it, or use a loaf pan.
Mix the Meatloaf Ingredients:
In a large bowl, mix together the ground beef, breadcrumbs, milk, beaten egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper until well combined. Avoid overmixing to prevent the meatloaf from becoming tough.
Add Cheese:
Fold in the shredded cheddar cheese into the mixture, or create a layer of cheese in the middle of the meatloaf by forming half the meat mixture into a loaf shape, adding a layer of cheese, then topping with the remaining meat mixture.
Form the Loaf:
Transfer the meat mixture to the prepared baking sheet and shape it into a loaf, or press the mixture into the prepared loaf pan.
Prepare the Glaze:
In a small bowl, mix together the ketchup, mustard, brown sugar, and apple cider vinegar (if using) until well combined.
Apply the Glaze:
Spread half of the glaze over the top of the meatloaf before baking.
Bake:
Bake in the preheated oven for about 1 hour or until the meatloaf reaches an internal temperature of 160°F (71°C). Halfway through the baking time, spread the remaining glaze over the meatloaf.
Rest and Serve:
Let the meatloaf rest for 10 minutes after taking it out of the oven. This rest time allows the juices to redistribute.
