Ingredients:

  • 2 lbs Ground Chuck (80% lean)
  • 1 cup Panko or fine breadcrumbs
  • 1/2 cup Whole milk
  • 2 Large eggs, beaten
  • 1/2 cup Yellow onion, grated or very finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Fresh parsley, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp Fine sea salt
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 cup Tomato ketchup
  • 2 tbsp Light brown sugar, packed
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp Garlic powder

Instructions:

  1. In a large mixing bowl, whisk together the milk, eggs, Worcestershire sauce, salt, pepper, minced onion, and garlic. Stir in the breadcrumbs and let the mixture sit for 5 minutes to create a panade.
  2. Add the ground chuck to the bowl. Using your hands or a sturdy fork, gently fold the meat into the hydrated binder until just combined, being careful not to over-mix.
  3. Transfer the mixture to a 9x5 inch loaf pan, or shape into a 9x5 inch rectangle on a parchment-lined rimmed baking sheet. Press firmly to remove air pockets.
  4. Whisk together the ketchup, brown sugar, apple cider vinegar, and garlic powder. Apply half of the glaze to the top of the loaf.
  5. Slide the loaf into an oven preheated to 350°F (175°C) and bake. Apply the remaining glaze during the final stages of cooking until the internal temperature reaches 160°F.