Ingredients:

  • 2 lbs ground chuck (80/20 lean-to-fat ratio)
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 pinch cayenne pepper

Instructions:

  1. Prepare the panade by combining Panko breadcrumbs and milk in a small bowl. Let sit for 5 minutes until a paste forms.
  2. Sauté the diced onions in a splash of oil over medium heat for 5 minutes until translucent and fragrant. Add minced garlic for 1 minute, then remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the beaten eggs, Worcestershire sauce, salt, pepper, thyme, and parsley.
  4. Add the cooled onion and garlic mixture and the soaked panade to the egg and seasoning mixture until well combined.
  5. Add the ground beef to the bowl. Gently fold the meat into the wet ingredients using clean hands or a fork, being careful not to over-mix.
  6. Shape the mixture into a loaf on a lined baking sheet, forming a 9x5 inch (23x13 cm) rectangle.
  7. Whisk together ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, and cayenne to create the glaze.
  8. Bake at 350°F (180°C) for 40 minutes until the exterior is firm. Apply the glaze and cook for another 15-20 minutes, until the internal temperature reaches 160°F (70°C).
  9. Let it rest for 10 minutes until the juices settle before slicing.