• Preheat oven to 350F (175C). Line a baking sheet with foil (for easy cleanup) and then parchment paper. Set aside.
• In a large mixing bowl, combine panko and milk and stir until panko is completely moistened. Let sit for at least 10 minutes while you prepare the onion.
  1 cup plain panko, ½ cup milk
• In a medium-sized skillet, heat oil over medium heat until shimmering.
  1 Tablespoon olive oil
• Add onion and cook, stirring, until softened (about 5 minutes)
  1 cup finely diced yellow onion
• Add garlic and cook, stirring, until fragrant (about 30 seconds).
  1 Tablespoon minced garlic
• Add tomato paste and sugar and cook, stirring, until tomato paste is deepened in color.
  2 Tablespoons tomato paste, 1 Tablespoon light brown sugar
• Add worcestershire sauce and apple cider vinegar and stir well. Remove from heat and set aside.
  2 Tablespoons worcestershire sauce, 2 teaspoons apple cider vinegar
• Once panko is completely saturated and has had at least 10 minutes to sit, add the onion mixture into the bowl and stir briefly.
• Add eggs, spices, salt, and about 2 Tablespoons of the ground beef. Stir very well (I use a whisk) until all ingredients are very well-combined.
  2 large eggs, 1 teaspoon dried parsley, 1 teaspoon table salt, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ¼ teaspoon dried oregano, ⅛ teaspoon crushed red pepper
• Add the rest of the meat and use your hands to gently work everything together until ingredients are completely combined (do your best to not over-mix!).
  2 lb 85% ground beef
• Transfer the mixture to prepared baking sheet and use your hands to form into a loaf shape (about 8x5”). Prepare the glaze.

For the glaze

• Whisk together all glaze ingredients until smooth and thoroughly combined. Spoon half of the glaze mixture over the meatloaf and spread evenly over the loaf. Reserve the remaining glaze for later.
  ¼ cup tomato paste, 2 Tablespoons light or dark brown sugar, 2 Tablespoons honey, 2 Tablespoons apple cider vinegar, 2 teaspoons worcestershire sauce, ½ teaspoon table salt, ¼ teaspoon ground black pepper
• Transfer the baking sheet to the center rack of your 350F (175C) preheated oven and bake for 45 minutes. Remove from the oven and spoon the remaining glaze evenly overtop, then return to the oven and bake for another 20-25 minutes or until the center of the meatloaf reaches 160F (72C).
• Allow meatloaf to rest for 10-15 minutes before slicing and serving. We like to serve ours with mashed potatoes and roasted broccoli.