Finely chop one medium onion and one medium green bell pepper, then mince two cloves of garlic. Set aside in separate bowls.

In a large mixing bowl, combine one pound of ground beef, one cup of breadcrumbs, and half a cup of milk with the prepared onion, bell pepper, garlic, one large egg, two tablespoons of Worcestershire sauce, one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of dried thyme, and one teaspoon of dried oregano. Mix gently.

Transfer the meat mixture into a loaf pan lined with parchment paper or shape into a loaf on a lined baking sheet.

In a small bowl, mix together one cup of ketchup, a quarter cup of brown sugar, one tablespoon of apple cider vinegar, and one tablespoon of mustard. Reserve half for basting.

Preheat your oven to 350°F (175°C). Brush the meatloaf with remaining glaze and bake for one hour, brushing with more glaze halfway through.

Check the internal temperature with a meat thermometer. It’s ready when it reaches 160°F (70°C).

Allow the meatloaf to rest for 10 minutes on a cutting board before slicing.