Ingredients:

  • 1/2 cup Whole or 2% Milk
  • 1 cup Panko Breadcrumbs
  • 2 Large Eggs, lightly beaten
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh Parsley, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 lb Ground Beef (80/20 fat ratio)
  • 1 lb Ground Pork
  • 1 1/2 tsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1/2 tsp Dried Thyme
  • 1/2 cup Ketchup (for glaze)
  • 1/4 cup Brown Sugar, packed (for glaze)
  • 1 Tbsp Apple Cider Vinegar (for glaze)
  • 1 tsp Dijon Mustard (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. Make the Panade: In a small bowl, combine milk and Panko breadcrumbs. Let stand for 5 minutes until fully absorbed.
  3. Sauté the aromatics: Lightly sauté the diced onion until softened (about 5 minutes). Add garlic for the last minute. Remove from heat and allow to cool slightly.
  4. Combine Wet Binders: In a large mixing bowl, whisk the eggs, Worcestershire sauce, salt, pepper, and thyme. Stir in the soaked breadcrumb mixture, cooled aromatics, and parsley.
  5. Mix the Meat: Add both ground beef and ground pork to the bowl. Using your hands, gently mix just until combined. Do not overwork the mixture to ensure the meatloaf stays moist.
  6. Shape & Initial Bake: Gently press the mixture into the prepared loaf pan. Brush about half of the prepared glaze evenly over the top of the loaf. Bake for 40 minutes.
  7. Prepare and Apply Second Glaze: While baking, whisk together all remaining glaze ingredients (ketchup, brown sugar, vinegar, mustard). After 40 minutes, remove the meatloaf, brush remaining glaze over the top, and return to the oven.
  8. Finish Baking: Bake for another 20–35 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer in the center.
  9. Rest: Remove the meatloaf from the oven and allow it to rest in the pan for at least 10–15 minutes before slicing and serving. This retains the moisture.