Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 0.5 lbs bulk Italian sausage or breakfast sausage
  • 1 cup Panko breadcrumbs
  • 1/3 cup whole milk
  • 1 medium yellow onion, finely grated
  • 3 cloves garlic, minced into a paste
  • 2 large eggs, lightly beaten
  • 2 tbsp Worcestershire sauce
  • 1/2 cup tomato ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Instructions:

  1. Combine the panko breadcrumbs and whole milk in a small bowl. Let sit for 5 minutes until a thick paste (panade) forms.
  2. In a large mixing bowl, gently fold together the ground beef, sausage, grated onion, garlic paste, beaten eggs, Worcestershire sauce, and the prepared milk-soaked panade. Do not overmix to avoid a dense texture.
  3. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Shape the meat mixture into a free-form loaf on the prepared sheet.
  4. Whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small bowl to create the glaze.
  5. Brush half of the glaze over the meatloaf. Bake for 45 minutes.
  6. Apply the remaining glaze and continue baking for another 10 minutes.
  7. Apply the remaining glaze and continue baking for another 10 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
  8. Remove from oven and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.