Meatloaf

Ingredients

• 2 pounds 85%-lean ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 3/4 cup plain dried breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup ketchup, divided
• 1 tablespoon Dijon mustard
• 2 tablespoons packed light brown sugar
• 1 tablespoon apple cider vinegar

Method

1. 1

   Step 1. Allow about 100–120 minutes. Use a skillet, a rimmed 13-by-18-inch baking sheet lined with foil, a food thermometer. The 110-minute estimate includes softening the onion, 60–70 minutes baking and a 10-minute rest. Soak the crumbs while the onions cool for 5 minutes; that cooling is included in preparation. Loaf thickness controls oven time.

2. 2

   Step 2. Heat the oven to 350°F (175°C). Warm the oil in a skillet, add the onion and cook for 6–8 minutes until soft. Stir in the garlic for 30 seconds, then spread the mixture on a plate to cool for 5 minutes.

3. 3

   Step 3. In a large bowl, soak breadcrumbs in milk for 3–5 minutes until evenly moistened. Mix in eggs, Worcestershire sauce, salt, pepper, Dijon and 2 tablespoons ketchup. Add cooled onion mixture and beef. Fold together gently just until no dry breadcrumb pockets remain; do not knead or squeeze into a dense paste.

4. 4

   Step 4. Shape a 9-by-5-inch loaf about 2 inches high on the lined sheet. Smooth large cracks without packing it tightly. Mix remaining 6 tablespoons ketchup with brown sugar and vinegar, then spread half the glaze evenly over the loaf.

5. 5

   Step 5. Bake for 40 minutes. Brush with remaining glaze and bake for 20–30 minutes more, until the center reaches 160°F (71°C). Insert the probe into the thickest center. If the glaze darkens too quickly, tent loosely with foil and continue to the temperature endpoint.

6. 6

   Step 6. Rest for 10 minutes, then use a wide spatula to move the loaf to a board and cut into six thick slices.