Ingredients:

  • 1.5 lbs ground beef (90/10 lean)
  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg, beaten
  • 1 small yellow onion, finely grated
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup no-sugar-added ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Combine breadcrumbs and milk in a small bowl. Let sit for 5 minutes until a paste (panade) forms.
  2. Whisk the beaten egg, grated onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper into the panade.
  3. Add the ground beef to the mixture. Using your hands or a fork, gently toss to combine until just incorporated. Do not overwork the meat.
  4. In a separate small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, dry mustard, and smoked paprika to create the glaze.
  5. Shape the meat mixture into a loaf in a 9x5 inch pan or on a rimmed baking sheet. Brush half of the glaze over the top.
  6. Bake at 350°F (175°C). Halfway through cooking, apply the remaining glaze. Continue baking until the internal temperature reaches 160°F (71°C), approximately 60 minutes total.
  7. Let the meatloaf rest for 10 minutes before slicing to ensure the juices redistribute.