Ingredients:

  • 2 lbs 80/20 ground beef
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely grated
  • 3 cloves garlic, minced
  • 2 large eggs
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar

Instructions:

  1. Combine 1 cup Panko breadcrumbs with 1/2 cup whole milk in a small bowl. Let them sit for 5 minutes until it forms a thick paste (panade).
  2. In a large bowl, lightly beat 2 large eggs, then stir in 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp cracked black pepper, and 1/4 cup chopped fresh parsley until well incorporated.
  3. Add the ground beef and the breadcrumb paste to the bowl. Use your hands to gently fold the meat into the mixture. Stop as soon as it is combined to avoid a dense texture.
  4. Line a rimmed baking sheet with parchment paper. Mold the meat mixture into a 9x5-inch loaf shape. Bake for 40 minutes at 350°F (175°C).
  5. Whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Brush the glaze over the top and sides of the loaf. Bake for 20 minutes at 350°F (175°C) or until internal temperature reaches 160°F (71°C).
  6. Remove from oven and let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.