Ingredients:

  • 1 pound (450 g) Ground Beef (80/20 blend)
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 1/4 cup (60 ml) Whole Milk or Cream
  • 1 Large Egg, lightly beaten
  • 1/4 cup (40 g) Yellow Onion, finely minced
  • 2 cloves (10 g) Garlic, minced
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 tablespoon (15 ml) Olive Oil or Neutral Oil
  • 1/2 cup (120 ml) Ketchup or Tomato Paste
  • 2 tablespoons (25 g) Brown Sugar, packed
  • 1 tablespoon (15 ml) Apple Cider Vinegar
  • 1 teaspoon Yellow Mustard

Instructions:

  1. In a large mixing bowl, soak the breadcrumbs in milk for 5 minutes to create a pan-ade.
  2. Add the ground beef, egg, minced onion, garlic, Worcestershire sauce, thyme, salt, and pepper to the bowl. Use your hands to combine all ingredients until just blended. Crucially, do not overmix.
  3. Shape the mixture into a compact, oblong loaf (approximately 8 inches long and 2 inches high). Ensure the sides are smooth and firm.
  4. Heat the olive oil in a 10 to 12-inch heavy-bottomed skillet over medium-high heat. Carefully place the meatloaf in the center. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Use a flexible spatula to gently turn and sear all sides (top, bottom, and ends) for a total of 10–12 minutes.
  5. Reduce the heat to low. Add 1/4 cup (60 ml) of water or beef broth to the bottom of the pan (avoid pouring over the meatloaf). Immediately cover the skillet tightly with a lid and allow the meatloaf to steam-cook for 20 minutes.
  6. While the meatloaf cooks, whisk together all glaze ingredients (ketchup, brown sugar, apple cider vinegar, and mustard) in a small bowl.
  7. Remove the lid. Brush half of the glaze evenly over the top and sides of the meatloaf. Continue cooking, uncovered, for another 10–15 minutes, basting with the remaining glaze halfway through, until the glaze is thick and caramelized.
  8. The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C). Remove the skillet from the heat, transfer the meatloaf to a cutting board, and let it rest for 10 minutes before slicing and serving over mashed potatoes.