Ingredients

• For the Meatloaf:
• 2 lbs ground beef (80/20 blend)
• 1 cup breadcrumbs
• 1/2 cup milk
• 2 eggs, beaten
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• For the Glaze:
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a loaf pan.
2. Make the panade: In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until absorbed.
3. Mix the meatloaf: In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, and thyme. Mix with your hands until just combined - don't overmix.
4. Shape: Form the mixture into a loaf shape on the prepared baking sheet, or press into a loaf pan.
5. Make the glaze: Whisk together ketchup, brown sugar, vinegar, and mustard.
6. Bake: Spread half the glaze over the meatloaf. Bake for 45 minutes. Add remaining glaze and bake for 15-20 minutes more until internal temperature reaches 160°F (71°C).
7. Rest and serve: Let rest for 10 minutes before slicing. The glaze will set as it rests.