Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- Hydrate Binders: In a small bowl, combine breadcrumbs and milk. Let stand for 5 minutes until soggy.
- Sauté aromatics lightly until softened (about 5 minutes). Add minced garlic for the last minute. Cool slightly.
- In a large mixing bowl, gently combine the soaked breadcrumb mixture, sautéed vegetables, eggs, Worcestershire sauce, parsley, thyme, salt, and pepper. Do not overmix.
- Add the ground meats to the bowl. Gently mix everything using your hands until just combined. Stop mixing the moment you see no dry streaks of meat remaining.
- Transfer the mixture to the prepared pan or shape it into a free-form loaf on the baking sheet.
- Make the Glaze: In a small saucepan, whisk together all glaze ingredients (ketchup, brown sugar, vinegar, mustard, paprika) over medium heat until the sugar dissolves. Bring to a gentle simmer, then remove from heat.
- Brush approximately half of the glaze mixture evenly over the top and sides of the meatloaf.
- Initial Bake: Bake for 40 minutes.
- Remove the loaf from the oven, brush on the remaining glaze, and return to the oven.
- Final Bake: Bake for another 20–30 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing to ensure maximum juiciness.