Ingredients:

  • 2 lbs Lean 90/10 ground beef
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, grated
  • 3 cloves garlic, minced
  • 1 packet (1 oz) dry onion soup mix
  • 2 tbsp Worcestershire sauce
  • 2 large eggs, lightly beaten
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3/4 cup organic ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp cayenne

Instructions:

  1. Combine Panko breadcrumbs and milk in a small bowl. Let sit for 5 minutes until it forms a thick paste (panade).
  2. In a large mixing bowl, add the 2 lbs beef, the panko paste, onion, garlic, eggs, onion soup mix, Worcestershire sauce, 1 tsp smoked paprika, and 1/2 tsp black pepper.
  3. Gently mix by hand until just incorporated, being careful not to overwork the meat to avoid a rubbery texture.
  4. Place the mixture on a parchment lined baking sheet and shape it into a 9x5 inch (23x13 cm) rectangle.
  5. Bake at 350°F (180°C) for 45 minutes until the surface begins to sizzle and darken.
  6. Whisk together 3/4 cup ketchup, 2 tbsp vinegar, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp cayenne. Apply half of the glaze to the meatloaf and bake for 15 minutes until the internal temperature hits 160°F (71°C).
  7. Apply the remaining glaze and bake for another 15 minutes until the internal temperature hits 160°F (71°C). Rest for 10 minutes before slicing.