Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended)
  • 1 lb (450g) ground pork (optional, but adds flavour and moisture. Can substitute for more beef)
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons finely chopped fresh parsley (optional, for freshness)
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika (optional, to enhance the smoky flavour)

Instructions:

  1. Dice the onion, mince the garlic, and chop the parsley (if using).
  2. Combine panko breadcrumbs and milk in the large mixing bowl. Let stand for 5 minutes to soften.
  3. Add ground beef, ground pork (if using), onion, garlic, eggs, Worcestershire sauce, Dijon mustard, Italian seasoning, smoked paprika, garlic powder, onion powder, salt, pepper, and parsley (if using) to the bowl with the breadcrumbs.
  4. Gently mix the ingredients together with your hands until just combined. Overmixing will result in a tough meatloaf.
  5. Transfer the meat mixture to the loaf pan and gently shape it into an even loaf.
  6. In the small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and smoked paprika (if using).
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake in a preheated oven at 350°F (175°C) for 60 minutes.
  9. Remove from oven and spread the remaining glaze on the meatloaf.
  10. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.