Ingredients:

  • 2 lbs 80/20 ground chuck
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely minced
  • 3 cloves garlic, pressed
  • 2 large eggs, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 3/4 cup tomato ketchup
  • 1/4 cup light brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pinch cayenne pepper

Instructions:

  1. In a large mixing bowl, combine the Panko breadcrumbs and whole milk. Let sit for 5 minutes until it forms a soft paste (panade).
  2. Add the beaten eggs, minced onion, garlic, Worcestershire sauce, dried thyme, salt, and black pepper to the panade. Whisk together until uniform.
  3. Add the ground chuck to the bowl. Using your hands, gently fold the meat into the aromatic mixture until just combined. Do not overwork the meat.
  4. Transfer the mixture into a 9x5 inch loaf pan or shape into a 9x5 inch rectangle on a rimmed baking sheet.
  5. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, and cayenne to create the glaze.
  6. Spread half of the glaze over the top of the meatloaf. Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  7. Apply the remaining glaze to the meatloaf and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
  8. Let the meatloaf rest for 10 minutes before slicing to ensure it retains its juices and shape.