Ingredients:

  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely minced
  • 1 stalk Celery, finely minced
  • 2 cloves Garlic, minced
  • ½ cup Whole Milk or Buttermilk
  • ½ cup Panko Breadcrumbs
  • 2 Large Eggs, lightly beaten
  • 2 tsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1½ tsp Salt (Kosher or Sea)
  • ½ tsp Black Pepper, freshly ground
  • 2 lbs Lean Ground Beef (80/20 blend)
  • ½ cup Ketchup (Tomato Sauce)
  • 2 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp English Mustard (or Dijon)

Instructions:

  1. Sauté the Aromatics: Melt the butter in the frying pan over medium heat. Add the minced onion and celery. Cook gently for 8–10 minutes until softened and translucent, but not browned. Add the garlic during the last minute of cooking. Remove from heat and allow to cool slightly.
  2. Prepare the Panade (Binder): In the large mixing bowl, whisk together the whole milk, Panko breadcrumbs, beaten eggs, Worcestershire sauce, dried thyme, salt, and pepper.
  3. Soak: Allow the mixture to sit for 5 minutes so the breadcrumbs can fully absorb the liquid. This ensures a moist loaf.
  4. Combine the Base: Add the cooled, sautéed vegetables to the breadcrumb mixture.
  5. Add the Meat: Place the ground beef into the bowl with the binder and aromatics.
  6. Mix Gently: Using your hands, mix the ingredients just until they are combined. Do not overmix, as this results in a tough, rubbery loaf.
  7. Form the Loaf: Press the mixture lightly into the prepared 9x5 inch loaf tin.
  8. Preheat Oven: Preheat the oven to 350°F (175°C).
  9. Prepare the Glaze: Whisk together all Glaze ingredients (ketchup, brown sugar, cider vinegar, and mustard) in a small bowl until smooth.
  10. Initial Bake (Unglazable): Place the meatloaf in the preheated oven and bake for 30 minutes. This allows the loaf to set slightly.
  11. Apply the Glaze: After 30 minutes, remove the loaf from the oven. Brush half of the glaze generously over the top of the meatloaf.
  12. Finish Cooking: Return the loaf to the oven and continue baking for another 35–45 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the centre using an instant-read thermometer.
  13. Rest: Once cooked, remove the loaf from the oven. Drain off any excess fat from the tin and let the meatloaf rest in the tin for 10 minutes before slicing. Resting is essential for retaining the juices.
  14. Serve: Slice thickly and serve with the remaining glaze on the side, if desired.