Ingredients:

  • 2 lbs Ground Beef (80/20 recommended)
  • 1 lb Ground Pork
  • 1 cup White Onion, finely diced
  • 1 cup Panko Breadcrumbs
  • ½ cup Whole Milk
  • 2 large Eggs, lightly beaten
  • 2 tablespoons Worcestershire Sauce
  • ¼ cup Fresh Parsley, chopped
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Black Pepper
  • ½ cup Ketchup (for glaze)
  • ¼ cup Light Brown Sugar, packed (for glaze)
  • 2 tablespoons Apple Cider Vinegar (for glaze)
  • 1 teaspoon Dijon Mustard (for glaze)

Instructions:

  1. Sauté the diced onion in a touch of butter until softened and translucent (about 5-7 minutes). Allow to cool slightly.
  2. In a large mixing bowl, combine the milk and breadcrumbs. Let stand for 5 minutes until the mixture resembles a thick paste.
  3. Add the lightly beaten eggs, Worcestershire sauce, minced garlic, and fresh parsley to the breadcrumb mixture. Stir well.
  4. Add the cooled sautéed onions, salt, pepper, and thyme to the bowl. Mix gently to incorporate.
  5. Add the ground beef and pork to the mixture. Use your hands and mix everything gently until just combined. Avoid overmixing.
  6. Transfer the mixture to your prepared 9x5 inch loaf pan or shape it into a free-form loaf on a lined baking sheet.
  7. Whisk together all glaze ingredients (ketchup, brown sugar, vinegar, Dijon mustard) in a small bowl until smooth.
  8. Bake the plain meatloaf at 375°F (190°C) for 35 minutes.
  9. Remove the loaf from the oven, generously brush half of the glaze over the top, and return to the oven.
  10. Bake for another 25-30 minutes, or until the internal temperature registers 165°F (74°C). Brush with the remaining glaze during the last 5 minutes of cooking. Let the loaf rest for 10 minutes before slicing and serving.