Gourmet Meatloaf Recipe

1. Heat the oven. Preheat to 375°F. Line a rimmed baking sheet with parchment (or lightly oil a 9x5-inch loaf pan). If using a loaf pan, set it on a sheet tray to catch any overflow.
2. Saute the flavor base. Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt. Cook 6 to 8 minutes until soft and lightly golden. Add garlic and cook 30 seconds. Stir in smoked paprika, thyme, pepper, and red pepper flakes. Remove from heat and let cool for 5 minutes.
3. Make the panade. In a large bowl, mix panko and milk. Let sit 2 minutes to soak. Whisk in eggs, Worcestershire, Dijon, and tomato paste until mostly smooth.
4. Combine gently. Add cooled onion mixture, parsley, and Parmesan to the bowl. Add ground beef and ground pork. Mix with your hands just until combined. Do not overwork it.
5. Shape. Form into a loaf about 9 inches long, about 4 inches wide, and roughly 2 inches tall on the baking sheet. If using a loaf pan, press mixture in lightly and evenly, do not pack it down.
6. Start baking. Bake for 25 minutes.
7. Mix the glaze. In a small bowl, stir together ketchup, balsamic, brown sugar, Dijon, Worcestershire, garlic powder, and cayenne (if using).
8. Glaze and finish. Spoon or brush about two-thirds of the glaze over the top. For a free-form loaf, brush a little down the sides too for better coverage. Bake 20 minutes, then add the remaining glaze and bake 10 more minutes, or until the center hits 160°F and the glaze is glossy and bubbling at the edges.
9. Rest, then slice. Let the meatloaf rest 10 to 15 minutes. Carryover heat will continue cooking it slightly. Slice thick, spoon any pan juices over the top, and serve.

Quick tip: If you want extra crisp edges, bake it free-form on a sheet pan. If you want the neatest slices, use a loaf pan, but carefully drain excess fat at the 25 minute mark if needed. Use oven mitts, tilt the pan slightly, and spoon off the grease into a heatproof bowl. Do not pour hot grease down the sink.