Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup tomato ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the Panko breadcrumbs and milk. Let sit for 5 minutes until it forms a soft paste (panade).
  2. Add the beaten eggs, grated onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper to the panade. Whisk until well combined.
  3. Add the ground beef to the bowl. Using clean hands or a sturdy fork, gently fold the mixture together until just combined. Do not overwork the meat.
  4. Line a rimmed baking sheet with parchment paper. Shape the meat mixture into a 9x5 inch rectangle on the sheet. Bake for 20 minutes.
  5. While the meatloaf is baking, whisk together the ketchup, brown sugar, apple cider vinegar, garlic powder, and smoked paprika in a small bowl.
  6. At the 20-minute mark, remove the meatloaf from the oven and generously brush the glaze over the top and sides. Return to the oven and bake for an additional 20 minutes or until the internal temperature reaches 160°F. It may take up to 25 minutes.