Ingredients:
- 1/2 cup Whole Milk
- 1 cup Panko Breadcrumbs
- 1 medium White or Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 1 tbsp Unsalted Butter
- 5 lbs Ground Beef (85/15 recommended)
- 5 lb Ground Pork or Veal (optional)
- 2 large Eggs, lightly beaten
- 1 tbsp Worcestershire Sauce
- 1/4 cup Fresh Parsley, finely chopped
- 1 tsp Dried Thyme
- 5 tsp Kosher Salt
- 1/2 tsp freshly ground Black Pepper
- 1/2 cup Ketchup
- 1/4 cup packed Brown Sugar
- 1 tbsp Apple Cider Vinegar
- 1 tsp Smoked Paprika
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line a standard baking sheet with parchment paper.
- Combine the milk and panko breadcrumbs in a small bowl. Set aside for 10 minutes to allow the breadcrumbs to fully absorb the liquid for moisture retention.
- Melt butter in a skillet over medium heat. Sauté the diced onion until translucent (about 5–7 minutes). Add the minced garlic during the last minute until fragrant. Remove from heat and allow to cool slightly.
- In a large mixing bowl, gently combine the soaked breadcrumb mixture, cooled sautéed aromatics, eggs, Worcestershire sauce, parsley, thyme, salt, and pepper. Mix just until combined.
- Add all the ground meats to the bowl. Using clean hands, gently mix everything until it is just incorporated. Do not overmix to ensure the meatloaf remains tender.
- Transfer the mixture to your prepared loaf pan, gently pressing it down to form an even layer, or shape it into a free-standing loaf on the lined baking sheet.
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika until smooth to create the glaze.
- Bake the meatloaf for 40 minutes.
- Remove the meatloaf from the oven and evenly spread the prepared glaze over the top. Return to the oven and bake for an additional 20–30 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing and serving.