Ingredients:

  • 1.5 lbs ground beef (90% lean)
  • 0.5 lbs ground pork
  • 1 cup panko breadcrumbs
  • 0.5 cup whole milk
  • 1 packet onion soup mix
  • 2 large eggs, lightly beaten
  • 1 cup finely minced onion, carrot, and celery (mirepoix)
  • 3 garlic cloves, grated
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 cup no-sugar-added ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey

Instructions:

  1. In a large mixing bowl, combine the milk and panko breadcrumbs. Let the mixture sit for 5–10 minutes until it forms a soft panade paste.
  2. Sauté the finely minced onion, carrot, and celery in a pan over medium heat until softened. Add the grated garlic for the last 60 seconds. Remove from heat and let cool completely.
  3. Add the ground beef, ground pork, eggs, onion soup mix, cooled vegetable mixture, Worcestershire sauce, thyme, and smoked paprika to the bowl with the panade.
  4. Gently mix the ingredients by hand until just combined. Do not overwork the meat, as this will result in a tough texture.
  5. Line a rimmed baking sheet with parchment paper. Shape the meat mixture into a uniform loaf approximately 9x5 inches on the sheet.
  6. Whisk together the no-sugar-added ketchup, apple cider vinegar, Dijon mustard, and honey. Brush half of the glaze over the meatloaf.
  7. Bake at 350°F (175°C) for 45 minutes. Apply the remaining glaze and bake for an additional 15 minutes or until the internal temperature reaches 160°F (71°C).
  8. Allow the meatloaf to rest for 10 minutes before slicing to ensure the juices redistribute.