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Ingredients
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Meat Mixture
Glaze
Optional Serving
Method
Meat Mixture
Preheat and prepare pan
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly grease a loaf pan (9x5 inch) and set aside.
Combine panko breadcrumbs and whole milk in a small bowl. Let sit 3–5 minutes until breadcrumbs absorb the milk and soften.
Sauté aromatics (optional)
In a small skillet over medium heat, add 1 tsp neutral oil. Sauté the finely chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds more. Remove from heat and let cool slightly. (You may skip sautéing and use raw onion for a firmer texture.)
Mix meatloaf ingredients
In a large bowl, add ground beef and ground pork. Add the softened breadcrumb mixture, cooled sautéed onions and garlic (or raw onion and garlic), egg, Worcestershire sauce, Dijon mustard, chopped parsley, kosher salt, black pepper, and smoked paprika. Using clean hands or a sturdy spoon, gently combine until just evenly incorporated — avoid overworking to keep the loaf tender.
Shape
Transfer the mixture to the prepared loaf pan or shape into a compact loaf (about 9x5 inches) on the baking sheet, smoothing the top and tucking edges under to form a uniform loaf.
Glaze
In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and optional hot sauce until smooth and combined.
Reserve about 2 tablespoons of the glaze for serving. Brush a generous layer of the remaining glaze over the top of the shaped meatloaf.
Bake and finish
Place the meatloaf in the preheated oven on the middle rack. Bake uncovered for 45 minutes.
After 45 minutes, remove from oven and brush with the reserved glaze. Return to oven and bake an additional 10–15 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Total bake time will be about 55–60 minutes.
If you prefer a darker, slightly caramelized glaze, broil for 1–2 minutes after baking—watch closely to prevent burning.
Remove the meatloaf from the oven and let it rest 10–15 minutes before slicing. Resting helps the meatloaf set and retain juices.