Instructions:
1. **Prepare the Breadcrumbs:** In a large bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the milk. This helps keep the meatloaf moist.
2. **Sauté Aromatics (Optional but Recommended):** In a small skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Let cool slightly.
3. **Combine Meatloaf Ingredients:** Add the ground beef, cooled sautéed onion and garlic (if using), chopped sun-dried tomatoes, fresh parsley, fresh basil, egg, dried oregano, salt, and black pepper to the bowl with the breadcrumb mixture.
4. **Mix Gently:** Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
5. **Form the Meatloaf:** Shape the meat mixture into an oval loaf on a parchment-lined baking sheet or in a loaf pan.
6. **Preheat Oven:** Preheat your oven to 350°F (175°C).
7. **Prepare the Glaze:** In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and garlic powder until smooth.
8. **Bake the Meatloaf:** Bake the meatloaf for 45 minutes.
9. **Apply Glaze:** After 45 minutes, remove the meatloaf from the oven and spread half of the glaze evenly over the top.
10. **Continue Baking:** Return the meatloaf to the oven and continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
11. **Rest and Serve:** Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a more tender meatloaf. Serve warm with your favorite side dishes.
Short Tips:
* **Don’t Overmix:** Overmixing is the biggest culprit of a dry, tough meatloaf. Mix just until combined.
* **Use Fresh Herbs:** Fresh parsley and basil add a vibrant, authentic Italian flavor that dried herbs can’t fully replicate.
* **Drain Sun-Dried Tomatoes Well:** If using oil-packed sun-dried tomatoes, make sure to drain them thoroughly to prevent excess oil in your meatloaf.
* **Resting is Key:** Don’t skip the resting step! It makes a significant difference in the final texture and juiciness of the meatloaf.
* **Leftovers:** Leftover meatloaf makes fantastic sandwiches the next day! Slice it thin and serve on crusty bread.
