Ingredients:

  • 1½ lb lean ground beef (90% lean)
  • ½ lb ground veal
  • 1 medium onion, finely diced
  • 2 medium carrots, finely grated
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • ½ cup rolled oats
  • 2 tbsp Worcestershire sauce (alcohol-free)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • ½ cup low-sugar ketchup
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and grated carrots, cooking until softened and translucent. Stir in the minced garlic for the last 60 seconds until fragrant. Remove from heat and let cool slightly.
  2. In a large bowl, combine 1½ lb lean ground beef and ½ lb ground veal. Add the cooled vegetable mixture, 1 beaten egg, ½ cup rolled oats, 2 tbsp Worcestershire sauce, 1 tsp salt, and ½ tsp black pepper. Mix gently with your hands or a fork until just combined, avoiding overworking the meat.
  3. Preheat the oven to 350°F (180°C). Gently press the meat mixture into a 9x5 inch loaf pan or shape it into a free-form loaf on a rimmed baking sheet. Bake for 40 minutes.
  4. While the loaf bakes, whisk together ½ cup low-sugar ketchup, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard to create the glaze.
  5. Remove the meatloaf from the oven and spread the glaze evenly over the top and sides. Increase the oven temperature to 400°F (200°C) and bake for an additional 15 minutes.
  6. Remove the meatloaf from the oven. Use an instant-read thermometer to ensure the internal temperature has reached 160°F (71°C). Let the loaf rest for 10 minutes before slicing.