Classic American Meatloaf with Glaze

Saute the onion in a little oil over medium heat until soft and translucent, about 6 minutes, then add the garlic for 30 seconds and let cool slightly.

In a large bowl, gently combine the beef, pork, soaked panko, cooked onion mixture, eggs, Worcestershire, salt, and pepper using your hands until just mixed; overmixing makes it dense.

Form the mixture into a loaf about 9 by 5 inches on the baking sheet, shaping it free-form so the edges brown.

Whisk together the ketchup, brown sugar, and vinegar, then brush half over the loaf. Bake for 35 minutes, brush on the remaining glaze, and bake another 20 to 25 minutes.

The meatloaf is done when an instant-read thermometer reads 160 degrees F in the center. Rest for 10 minutes before slicing so it holds together.