Ingredients:

  • 1 cup Panko Breadcrumbs (or regular)
  • 1/2 cup Whole Milk
  • 1 lb Ground Cooked Ham, finely ground
  • 1 lb Ground Pork (medium fat)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup finely diced Yellow Onion
  • 1 tbsp Dijon Mustard
  • 1 tsp Dried Mustard Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup Ketchup (or Tomato Purée)
  • 1/2 cup Dark Brown Sugar, firmly packed
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Yellow Mustard (American Style)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving an overhang for easy lift-out.
  2. Soak the Binder: In a small bowl, combine the Panko breadcrumbs and the milk. Let sit for 5 minutes until the breadcrumbs have fully absorbed the liquid, creating a thick paste.
  3. Combine Wet Ingredients: In a large mixing bowl, lightly beat the two eggs. Add the soaked breadcrumb mixture, diced onion, Dijon mustard, mustard powder, and black pepper. Mix briefly until just combined.
  4. Add the Meats: Add the ground cooked ham and ground pork (or beef) to the mixture. Using your hands or a sturdy spoon, mix the ingredients until just combined. Crucially, do not overmix, as this will result in a tough, rubbery loaf.
  5. Shape and Pack: Press the meat mixture evenly into the prepared loaf pan. Do not pack it down too tightly.
  6. Initial Bake: Place the loaf in the preheated oven and bake for 40 minutes.
  7. Prepare the Glaze: While the loaf bakes, whisk together the ketchup, brown sugar, cider vinegar, and yellow mustard in a small bowl until the sugar is dissolved and the glaze is smooth.
  8. Glaze Application: After the initial 40 minutes, remove the loaf from the oven. Pour or brush about three-quarters of the glaze mixture evenly over the top of the loaf.
  9. Finish Baking: Return the glazed loaf to the oven and continue baking for another 25–30 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The glaze should be caramelized and slightly sticky.
  10. Rest: Remove the pan from the oven. Let the loaf rest in the pan for 10 minutes. This allows the internal juices to redistribute. Carefully lift the loaf out using the parchment paper overhang, slice thickly, and serve warm with the remaining glaze on the side, if desired.