While your oven preheats to 350°F, make the glaze first so it's ready when you need it. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar dissolves and you have a smooth, glossy sauce. Set aside at room temperature. I like to make this early because it gives the vinegar a moment to meld with the other flavors, creating a more cohesive glaze.

In a large bowl, combine the ground beef, bread crumbs, diced onion, cornstarch, 2 tbsp ketchup, soy sauce, salt, garlic powder, and black pepper. Mix these dry and wet ingredients together using your hands or a sturdy spoon until just combined—be careful not to overmix, as this can make the meatloaf tough. The cornstarch acts as our egg replacement, helping bind everything together while keeping the texture moist.

Add the water to the meat mixture from Step 2 and stir gently until the water is fully incorporated and the mixture is uniform in texture. This moisture is crucial for an eggless meatloaf—it keeps everything from drying out during baking. Press the combined mixture firmly into a loaf pan, making sure there are no air gaps and the top is relatively level.

Pour the glaze from Step 1 evenly over the top of the shaped meatloaf, using a spatula or the back of a spoon to spread it gently across the surface. Place the loaf pan in your preheated 350°F oven and bake for 55 minutes, until the meatloaf is cooked through and the glaze has darkened slightly and caramelized on top. I find that checking the internal temperature with a meat thermometer around the 50-minute mark helps ensure it's done—you're looking for 160°F.

Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, making each slice more moist and flavorful. The residual heat will also allow any remaining moisture to be reabsorbed into the meat.