Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup Milk (Whole or Semi-Skimmed)
  • 3/4 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Tbsp Fresh Parsley, chopped
  • 1 1/2 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 5 lb Ground Beef (80/20 blend)
  • 5 lb Ground Pork (or mild sausage meat)
  • 1 lb Thinly Sliced Streaky Bacon (unsmoked, approx. 12-14 rashers)
  • 1/2 cup Ketchup (or Tomato Puree)
  • 1/4 cup Light Brown Sugar, packed
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard

Instructions:

  1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened and translucent (5–7 minutes). Add the minced garlic during the last minute. Remove from heat and allow to cool slightly.
  2. Soften the Binder: In the large mixing bowl, combine the milk and Panko breadcrumbs. Let sit for 5 minutes until the breadcrumbs have fully absorbed the liquid.
  3. Combine Wet Ingredients: Whisk the lightly beaten egg, Worcestershire sauce, dried thyme, parsley, salt, and pepper into the soaked breadcrumb mixture. Add the cooled sautéed aromatics.
  4. Introduce the Meat: Add the ground beef and ground pork (if using) to the bowl.
  5. Mix Gently: Using your hands, mix the ingredients just until they are combined. Overmixing will result in a dense, rubbery meatloaf—work quickly and stop as soon as everything is incorporated.
  6. Shape the Loaf: Place the mixture onto a wire rack set inside a baking sheet. Shape the mixture into a free-form, even loaf, roughly 9 inches long by 5 inches wide.
  7. Prepare the Glaze: Whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl. Reserve half of the mixture for the final glaze application.
  8. Weave the Bacon (Optional but Recommended): Lay out the bacon rashers, slightly overlapping, creating a woven blanket slightly larger than the loaf. Alternatively, simply lay the strips tightly over and around the loaf.
  9. Wrap and Tuck: Carefully drape the bacon blanket neatly over the top and sides of the meatloaf, tucking the edges underneath the base.
  10. Pre-Glaze: Brush the bacon wrap lightly with about one-third of the remaining glaze mixture.
  11. Initial Bake (Low & Slow): Preheat oven to 350°F (175°C). Bake the meatloaf on the rack for 60 minutes.
  12. Final Glaze Application: After 60 minutes, remove the meatloaf from the oven. Brush liberally with the remaining reserved glaze.
  13. Crisp the Bacon (High Heat Finish): Increase the oven temperature to 400°F (200°C). Return the meatloaf to the oven and cook for an additional 15–25 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part.
  14. Rest: Remove the meatloaf from the oven and carefully transfer it. Tent loosely with foil and allow to rest for a full 15 minutes. The internal temperature will climb to the safe 165°F (74°C) during this time, and the juices will redistribute.
  15. Slice and Serve: Slice the meatloaf into thick portions and serve immediately.