Backyard Trophy Meatloaf

Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Alternatively, you can shape the loaf directly on a foil-lined sheet pan without the rack.

In a small bowl, combine the breadcrumbs and milk. Stir and let the mixture sit for 5 minutes until the breadcrumbs have absorbed the milk and formed a paste. This is called a panade, and it is the secret to a moist, tender meatloaf that never turns dry or crumbly.

In a large mixing bowl, combine the ground beef, soaked breadcrumb paste, beaten eggs, diced onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, smoked paprika, and dried thyme. Mix with your hands until just combined — work the meat as little as possible to avoid a dense, tough texture.

Transfer the mixture to the prepared baking sheet and shape it into a rectangular loaf about 9 inches long, 5 inches wide, and 3 inches tall. Forming the loaf freestanding on a sheet pan rather than in a loaf pan allows heat to circulate around all sides, producing better browning and preventing the loaf from steaming in its own juices.

In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and yellow mustard until smooth. Brush half of this glaze evenly over the top and sides of the meatloaf.

Place the meatloaf in the oven and bake for 40 minutes. Remove from the oven and brush on the remaining glaze, making sure to coat any spots where the first layer has caramelized away.

Return the meatloaf to the oven and bake for an additional 20 to 25 minutes, until the internal temperature reaches 160 degrees Fahrenheit and the glaze is dark, sticky, and bubbling.

Remove from the oven and let the meatloaf rest for 10 to 15 minutes before slicing. This resting period allows the juices to redistribute — cut too early and they will run out onto the cutting board, leaving you with dry slices.

Slice into thick pieces and serve with the pan drippings spooned over the top.