Ingredients:

  • 1 tbsp Olive Oil (extra virgin)
  • 1 cup Yellow Onion, finely diced
  • ¾ cup Celery, finely diced
  • ¾ cup Carrot, finely diced
  • 2 cloves Garlic, minced
  • 2 tsp Worcestershire Sauce
  • 1 tsp Anchovy Paste (or 1 tsp Marmite/Vegemite)
  • ½ cup Whole Milk (or half-and-half/single cream)
  • ¾ cup Panko Breadcrumbs
  • 1 tbsp Fresh Parsley, chopped
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Cracked Black Pepper
  • 5 lb Ground Beef (85/15 fat content)
  • ½ lb Ground Pork (or ground veal)
  • 2 large Eggs, lightly beaten
  • ½ cup Ketchup (high-quality, low-sugar preferred)
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Brown Sugar (or maple syrup)
  • 1 tbsp Dijon Mustard
  • ½ tsp Smoked Paprika

Instructions:

  1. Sauté Aromatics: Heat olive oil in the sauté pan over medium heat. Add diced onion, celery, and carrot (the Mirepoix). Cook slowly, stirring occasionally, until vegetables are softened and translucent (about 8–10 minutes). They should be sweet, not browned.
  2. Add Garlic and Umami: Add the minced garlic, Worcestershire sauce, and anchovy paste (or Marmite). Cook for 1 minute until fragrant. Remove from heat and allow to cool slightly.
  3. Prepare the Binder: In the large mixing bowl, combine the milk and Panko breadcrumbs. Let stand for 5 minutes until the breadcrumbs have fully absorbed the liquid and created a thick paste.
  4. Combine Ingredients: Add the cooled aromatic mixture (Step 2), beaten eggs, parsley, thyme, salt, and pepper into the Panko binder bowl. Mix briefly with a fork until just combined.
  5. Add Meat: Add the ground beef and ground pork to the wet ingredients.
  6. Gentle Mixing (Crucial Step): Using your hands or a rubber spatula, mix the ingredients very gently. The goal is to distribute the ingredients evenly without compressing the meat. Mix only until no streaks of raw meat remain.
  7. Shape and Rest: Lightly grease a standard 9x5 inch loaf pan. Press the meat mixture into the pan, smoothing the top. Refrigerate the loaf, uncovered, for at least 15 minutes.
  8. Preheat Oven: Preheat oven to 375°F (190°C).
  9. First Bake: Place the loaf pan in the preheated oven. Bake for 30 minutes.
  10. Prepare Glaze: While the meatloaf bakes, whisk together all the glaze ingredients (ketchup, balsamic, brown sugar, Dijon, smoked paprika) in a small bowl.
  11. Glaze Application: After 30 minutes, remove the meatloaf from the oven. Carefully brush or spoon half of the glaze evenly over the top of the loaf.
  12. Final Bake & Temp Check: Return the meatloaf to the oven for another 35–45 minutes, or until the internal temperature, checked in the centre of the loaf with a thermometer, reaches 160°F (71°C).
  13. Resting (Absolutely Mandatory): Remove the loaf from the oven. Brush with the remaining glaze. Allow the meatloaf to rest in the pan for 10 minutes before slicing. (Carry-over cooking will raise the temperature to the safe 165°F/74°C.)
  14. Serve: Slice and serve immediately, perhaps with mashed potatoes or roasted root vegetables.