Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 small yellow onion, finely minced
  • 3 cloves garlic, smashed and minced
  • 2 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 3/4 cup quick-cooking oats
  • 1/2 cup finely grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 1/2 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp garlic powder

Instructions:

  1. Prep the aromatics. Mince 1 small yellow onion and 3 cloves of garlic until they are almost a paste. Note: Large chunks of onion can cause the meatloaf to split during slicing.
  2. Hydrate the binder. In a small bowl, whisk 2 large eggs, 1/4 cup whole milk, 2 tsp Worcestershire sauce, and 1/2 tsp garlic powder.
  3. Combine the dry elements. Add 3/4 cup quick cooking oats, 1/2 cup Parmesan, 1 tsp smoked paprika, 1 tsp Kosher salt, and 1/2 tsp black pepper to the liquid mix.
  4. Integrate the meat. Place 2 lbs ground beef in a large bowl and pour the oat mixture over the top.
  5. Mix gently. Use your hands to combine everything until just incorporated. Note: Over working the meat will make it dense and tough.
  6. Shape the loaf. Gently press the mixture into a loaf pan or shape it on a baking sheet until smooth on top.
  7. Whisk the glaze. Mix 1/2 cup ketchup, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar in a small bowl.
  8. Initial bake. Place in the oven at 350°F and cook for 45 minutes until the surface is set.
  9. Apply the glaze. Spoon the ketchup mixture over the top and bake for another 15 minutes until the glaze is bubbling and mahogany.
  10. The essential rest. Remove from the oven and let it sit for 10 minutes until the juices redistribute.