Equipment
Ingredients
Aromatics and Panade
- 15 g unsalted butter
- 1 yellow onion, finely diced
- 3 garlic, minced
- 50 g panko breadcrumbs
- 60 ml whole milk
- 2 eggs, lightly beaten
- 15 ml worcestershire sauce
- 10 g dijon mustard
- 10 g kosher salt
- 2 g black pepper, freshly ground
Meat Mixture
- 500 g ground beef
- 250 g ground pork
- 100 g bacon, finely chopped
Glaze
- 120 g ketchup
- 30 g dark brown sugar
- 15 ml apple cider vinegar
- 2 g smoked paprika
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Line a rimmed baking sheet with aluminum foil to catch drippings and aid in cleanup.
Melt the butter in a skillet over medium heat. Add the finely diced onion and sauté until translucent and softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes to hydrate, creating a panade. Whisk in the beaten eggs, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and the cooled onion mixture.
Add the ground beef, ground pork, and finely chopped bacon to the large bowl with the panade mixture. Using your hands, gently mix everything together until just combined. Do not overmix, as this will result in a tough texture. Wash your hands and work surfaces thoroughly after handling the raw meat to prevent cross-contamination.
Transfer the meat mixture to the prepared baking sheet. Form the mixture into a free-form rectangular loaf measuring approximately 22 by 12 centimeters.
In a small mixing bowl, whisk together the ketchup, dark brown sugar, apple cider vinegar, and smoked paprika until smooth.
Using a pastry brush, spread approximately one third of the glaze evenly over the top and sides of the raw meatloaf.
Place the baking sheet in the preheated oven and bake the meatloaf for 45 minutes.
Carefully remove the meatloaf from the oven. Brush the remaining glaze evenly over the top and sides of the partially cooked loaf.
Return the meatloaf to the oven and bake for an additional 15 to 20 minutes, or until a meat thermometer inserted directly into the center registers an internal temperature of 74°C/165°F.
Remove the meatloaf from the oven and let it rest on the baking sheet for 15 minutes before slicing. This allows the internal juices to redistribute, ensuring a moist slice.
Chef's Notes
- Sautéing the onions and garlic before adding them to the meat mixture prevents crunchy bits of raw onion in the final dish and adds a sweeter, deeper flavor profile.
- Free-forming the loaf on a rimmed baking sheet rather than forcing it into a standard loaf pan allows the rendered fat to drain away, preventing a greasy bottom crust, and creates a larger surface area for the caramelized glaze.
- The panade (milk and breadcrumb mixture) is crucial for retaining moisture. As the meat proteins contract during the cooking process, the hydrated starches hold onto the liquids, yielding a juicy interior.
- Always use a digital meat thermometer to ensure the pork and beef reach a safe internal temperature of 74°C or 165°F without overcooking and drying out the loaf.
Storage
Refrigerator: 4 days — Store tightly wrapped in foil or in an airtight container.
Freezer: 3 months — Freeze whole or in slices wrapped securely in plastic wrap and aluminum foil.
Reheating: Slice and pan-fry in a small amount of butter until edges are crispy, or microwave covered with a damp paper towel until heated through.
