Better Than Mom's Meatloaf

My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 324 Calories

Ingredients

• ½ cup milk
• 2 large eggs
• ¾ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 2 pounds ground sirloin
• 2 teaspoons balsamic vinegar
• 2 teaspoons minced fresh thyme
• 2 teaspoons Dijon mustard
• cooking spray
• ¾ cup minced onion
• 1 ½ teaspoons kosher salt
• ¾ cup seasoned bread crumbs
• ½ cup finely chopped bell pepper
• ¾ cup ketchup, divided
• 4 teaspoons Worcestershire sauce, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.

Step 2

Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.

Step 3

Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.

Step 4

Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.