Ingredients:

  • 2 lbs ground beef
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions:

  1. Sauté the diced onions in a skillet over medium heat. Cook until translucent and slightly golden (about 5-7 mins). Add the minced garlic for the last 30 seconds until it smells fragrant. Let these cool for a few minutes. Note: Hot onions can cook the egg prematurely in the mix.
  2. In your large bowl, combine the milk and panko breadcrumbs. Stir them and let them soak for 2 minutes until it forms a thick paste. This is your panade.
  3. Add the ground beef, cooled onions, egg, Worcestershire sauce, salt, pepper, and dried thyme to the bowl. Use your hands or a fork to mix until just combined. Stop the moment you don't see any more clumps of panko. Note: Over mixing leads to a tough, rubbery texture.
  4. Press the mixture into a 9x5 inch loaf pan or shape it into a log on a rimmed baking sheet. Try to keep the height even so it cooks uniformly.
  5. Bake at 350°F (175°C) for 30 minutes. You're looking for the meat to set its structure and for the edges to start looking cooked.
  6. While the meat is in the oven, whisk together the ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, and a pinch of salt and pepper in a small bowl.
  7. Remove the loaf from the oven. Brush the glaze evenly over the top and sides until it's fully coated.
  8. Bake for an additional 20 minutes. You want the glaze to look lacquered and bubbling, and the internal temperature to hit 160°F.
  9. Remove from the oven and let it rest for 10 minutes. This is a hard rule. If you cut it immediately, the juices will run out, and you'll lose that velvety texture.