Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1/4 cup fresh parsley, finely chopped
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 3/4 cup ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions:

  1. Preheat oven to 350°F (180°C). Prepare a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the panko breadcrumbs and whole milk. Let sit for 5 minutes until it forms a thick paste (panade).
  3. In a separate small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, garlic powder, and onion powder to create the glaze. Set aside.
  4. In a large mixing bowl, combine the ground beef, the panko-milk mixture, beaten eggs, minced onion, minced garlic, Worcestershire sauce, chopped parsley, salt, and pepper.
  5. Using your hands, gently toss the ingredients together until just combined. Do not over-work or squeeze the meat.
  6. Shape the mixture into a loaf roughly 9x5 inches on the prepared baking sheet. Brush half of the glaze over the top and sides.
  7. Bake for 40 minutes. Remove from oven, apply the remaining glaze, and bake for another 15 minutes or until the internal temperature reaches 160°F (71°C).
  8. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.