Classic Meatloaf

Ingredients

• 2 lb (900 g) ground beef (80/20 chuck is ideal)
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup (60 g) panko breadcrumbs
• ½ cup (120 ml) whole milk
• 2 large eggs, lightly beaten
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• Glaze: ½ cup (120 ml) ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a sheet pan with parchment (free-form loaf gives crispier edges than a loaf pan).

2. 2

   Soak the panko in the milk for 5 minutes. This panade keeps the loaf tender.

3. 3

   In a large bowl, combine ground beef, onion, garlic, soaked panko, eggs, Worcestershire, mustard, salt, pepper, and paprika. Mix with your hands just until combined — over-mixing makes a dense loaf.

4. 4

   Shape the mixture into a 9×5 inch free-form loaf on the prepared sheet pan.

5. 5

   Whisk together the glaze ingredients. Brush half over the top of the loaf.

6. 6

   Bake for 35 minutes. Brush on the remaining glaze and continue baking for 20–25 minutes more, until internal temperature reads 160°F (70°C).

7. 7

   Rest the meatloaf for 10 minutes before slicing — this is non-negotiable. Cutting it hot makes it crumble.