Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended)
  • 1 cup (120g) finely diced yellow onion
  • 1 cup (100g) finely diced celery
  • 2 cloves garlic, minced
  • 1 cup (80g) panko breadcrumbs (or regular breadcrumbs)
  • 1/2 cup (120ml) milk (whole or 2%)
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground is best!)
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika (optional)

Instructions:

  1. Gently sauté the onion and celery in a pan until softened (about 5-7 minutes). Add the garlic for the last minute. Let cool slightly.
  2. In a large bowl, combine breadcrumbs and milk. Let soak for a few minutes.
  3. Add ground beef, sautéed vegetables, eggs, Worcestershire sauce, Dijon mustard, thyme, oregano, salt, and pepper to the breadcrumb mixture.
  4. Gently mix everything together with your hands until just combined. Don't overmix.
  5. Gently shape the mixture into a loaf and place it in the prepared loaf pan.
  6. In a small saucepan, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and smoked paprika (if using). Heat over medium heat, stirring until the sugar is dissolved and the glaze is slightly thickened (about 2-3 minutes).
  7. Spread half of the glaze evenly over the top of the meatloaf. Bake in a preheated oven at 350°F (175°C) for 60 minutes.
  8. Remove from oven and spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Let the meatloaf rest for 10-15 minutes before slicing and serving.