Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend preferred)
  • 1 cup (120g) panko breadcrumbs
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) milk (whole or 2%)
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup finely chopped parsley
  • 1/2 cup (120ml) ketchup (for glaze)
  • 2 tablespoons brown sugar (packed) (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 teaspoon Dijon mustard (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. Sauté diced onion in a skillet until softened and translucent (about 5 minutes). Add minced garlic during the last minute. Cool slightly.
  3. In a large bowl, gently combine ground beef, panko breadcrumbs, cooled onion/garlic mixture (if using), milk, egg, ketchup, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, pepper, and parsley (if using). Do not overmix!
  4. Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow the flavors to meld and help the meatloaf hold its shape.
  5. Gently transfer the meatloaf mixture to the prepared loaf pan and shape it into an even loaf.
  6. In a small saucepan, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Simmer over low heat for 2-3 minutes, stirring occasionally, until slightly thickened.
  7. Pour or brush half of the glaze (if using) over the top of the meatloaf.
  8. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part of the loaf.
  9. During the last 10-15 minutes of baking, brush the remaining glaze (if using) over the meatloaf.
  10. Let the meatloaf rest in the pan for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender meatloaf.