Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 cup seasoned breadcrumbs
  • 2 large eggs, beaten
  • 1/3 cup whole milk
  • 2 tbsp Worcestershire sauce
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 1/2 cup ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Instructions:

  1. Prepare the seasoning slurry. In a large bowl, whisk together the beaten eggs, milk, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and Italian seasoning. Stir in the diced onion and minced garlic. Note: This ensures the flavor is perfectly distributed.
  2. Combine the base. Add the ground beef and seasoned breadcrumbs to the bowl.
  3. Fold gently. Use your hands to gently fold the beef into the slurry. Mix only until just combined. Stop as soon as you don't see any streaks of egg. Note: Over mixing makes the meatloaf tough.
  4. Shape the loaf. Form the mixture into a rectangular log, roughly 9x5 inches, directly onto your parchment lined baking sheet.
  5. Heat the oven. Preheat your oven to 350°F (175°C).
  6. Whisk the glaze. In a small bowl, mix the ketchup, brown sugar, apple cider vinegar, and smoked paprika until smooth.
  7. Apply the topping. Brush a thick, velvety layer of the glaze over the top and sides of the beef.
  8. Bake the meat. Bake for 50 minutes until the glaze is bubbling and tacky and the internal temperature reaches 160°F (71°C).
  9. The critical rest. Remove from the oven and let the meatloaf rest for 10 minutes. Note: This allows juices to redistribute so the loaf doesn't fall apart when sliced.