Ingredients:

  • 1 cup Bread Crumbs or Panko
  • 1/2 cup Whole Milk or Half & Half
  • 1 Tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely minced
  • 1/2 cup Green Bell Pepper, finely minced
  • 2 cloves Garlic, minced
  • 5 lbs Ground Beef (80/20 mix)
  • 5 lbs Ground Pork or Veal
  • 2 large Eggs, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 5 tsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • -- For the Signature Glaze ---
  • 1/2 cup Ketchup or Tomato Purée
  • 3 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 tsp Dry Mustard Powder

Instructions:

  1. Soak the Binder: In a large mixing bowl, combine the bread crumbs/Panko and the milk. Stir gently and set aside for 5 minutes to soak up the liquid.
  2. Sauté Aromatics: Melt butter in a skillet over medium heat. Add the minced onion and bell pepper. Sauté until softened, about 5–7 minutes. Add garlic during the last minute. Remove from heat and allow to cool slightly.
  3. Combine and Mix the Loaf: Add the cooled aromatic mixture, ground beef, ground pork, beaten eggs, Worcestershire sauce, dried thyme, salt, and pepper into the mixing bowl with the soaked binder. Using clean hands, mix the ingredients gently just until combined. Do not overmix.
  4. Shape and Initial Bake: Preheat oven to 350°F (175°C). Transfer the meat mixture to a prepared 9x5 inch loaf pan, gently patting it into an even shape. Bake for 30 minutes without the glaze.
  5. Prepare and Apply the Glaze: While the meatloaf bakes, whisk together all glaze ingredients (ketchup, brown sugar, cider vinegar, and mustard powder) in a small bowl until smooth. After the initial 30 minutes, remove the loaf and spread three-quarters (3/4) of the glaze evenly over the top.
  6. Finish Baking and Rest: Return the glazed meatloaf to the oven for an additional 35–45 minutes, until the internal temperature reaches 160°F (71°C). Remove from the oven and let it rest in the pan for 10 minutes before slicing and serving.