Better Than Mom's Meatloaf
My mom's recipe for 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 it's 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!
cooking spray
minced onion
¾
cup
finely chopped bell pepper
½
cup
milk
½
cup
eggs
2
large
garlic, minced
2
cloves
ketchup, divided
¾
cup
chopped fresh parsley
2
tablespoons
Worcestershire sauce, divided
4
teaspoons
minced fresh thyme
2
teaspoons
Dijon mustard
2
teaspoons
seasoned bread crumbs
¾
cup
ground sirloin
2
pounds
kosher salt
1 ½
teaspoons
ground black pepper
¾
teaspoon
balsamic vinegar
2
teaspoons
 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
  Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire sauce, 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.
  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.
  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.
