Ingredients:

  • 2 lbs ground chuck (80/20 lean-to-fat ratio)
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, grated
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup ketchup
  • 1 tbsp apple cider vinegar
  • 2 tbsp brown sugar, packed
  • 1/2 tsp garlic powder
  • 1 pinch cayenne pepper

Instructions:

  1. In a large mixing bowl, combine breadcrumbs, milk, eggs, grated onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper. Let sit for 5 minutes to hydrate the panade.
  2. Add the ground beef to the bowl. Using your hands, gently toss and fold the meat into the wet mixture until just combined. Do not overmix.
  3. Press the mixture into a 9x5-inch loaf pan or shape into a 9x5-inch rectangle on a rimmed baking sheet. Bake at 350°F (175°C) for 45 minutes.
  4. In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, garlic powder, and cayenne to create the glaze.
  5. Remove the meatloaf from the oven and brush the glaze generously over the top and sides. Return to the oven for 15 minutes or until internal temperature reaches 160°F (71°C).
  6. Allow the meatloaf to rest for 10 minutes before slicing to ensure the juices redistribute.