Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend preferred)
  • 0.5 lbs (227g) ground pork
  • 1 medium yellow onion, finely diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 medium carrot, finely grated (approx. 1/2 cup)
  • 1 celery stalk, finely diced (approx. 1/2 cup)
  • 1 large egg, lightly beaten
  • 1 cup (120g) panko breadcrumbs (or plain breadcrumbs)
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions:

  1. Heat olive oil in a pan and sautee onion, celery, and carrot until softened. Add garlic and cook until fragrant.
  2. In a large bowl, combine ground beef, ground pork, sautéed vegetables, egg, breadcrumbs, milk, Worcestershire sauce, ketchup, Dijon mustard, thyme, oregano, smoked paprika, salt, and pepper. Mix gently but thoroughly with your hands. Don't overmix!
  3. Transfer the mixture to the loaf pan and gently press it down evenly.
  4. In a small saucepan, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Bring to a simmer over medium heat and cook until slightly thickened.
  5. Spread half of the glaze over the top of the meatloaf. Bake in a preheated oven at 350°F (175°C) for 50 minutes.
  6. Remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C), and the glaze is bubbly and slightly caramelized.
  7. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.