Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1 egg yolk
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder

Instructions:

  1. Sauté the diced onion and minced garlic in a small skillet over medium heat until translucent and fragrant. Remove from heat and let cool for 5 minutes.
  2. In a large mixing bowl, combine the Panko breadcrumbs and whole milk; stir and allow to soften into a panade.
  3. Stir the egg, egg yolk, Worcestershire sauce, and the cooled sautéed onion and garlic mixture into the breadcrumb base.
  4. Gently fold in the ground beef and chopped parsley. Mix with hands until just combined to avoid a tough texture.
  5. Combine ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl to create the glaze.
  6. Press the meat mixture into a 9x5 inch loaf pan or shape into a log on a baking sheet. Spread half of the glaze over the top in a thick, even layer.
  7. Bake at 350°F (175°C) for 45-50 minutes. At the 40-minute mark, apply the remaining glaze to the top.
  8. Remove from the oven when the internal temperature reaches 160°F (71°C).
  9. Allow the meatloaf to rest in the pan for 10 minutes before slicing to ensure juices redistribute.