Preheat your oven to 375F and move the rack to the middle position.
Prep your ingredients, then add the panko and milk to a large bowl, stir it together, and let it sit for a few minutes. Add the rest of the meatloaf ingredients to the bowl and mix it with your hands (don't overwork it or the meatloaf will be tough).
Transfer the meat mixture to a parchment lined 9x5 loaf pan (ensure some of the paper hangs over the edges so you can easily lift the meatloaf out when it's done). Press it in gently and form the top into a loaf shape, but don't worry about being too fussy about this. Try not to over-handle it.
Bake for 40 minutes. I recommend placing the loaf pan on a baking sheet to catch any drips.
Meanwhile, add the glaze ingredients to a bowl and stir together until combined.
Take the meatloaf out of the oven and spoon the glaze over top. Return it to the oven and bake for another 15 minutes or until the meatloaf is 155F in the middle.
Important: Let the meatloaf rest for 10-15 minutes. It will finish cooking as it rests (it's safe at 160F), and resting it will ensure it slices more easily and remains juicy. Lift the meatloaf out of the loaf pan, transfer it to a plate, and gently slice it.
I recommend using 80-85% lean ground beef for this recipe. Fattier ground beef can be a bit too greasy, and extra lean can be a bit dry.
For the glaze, I love the taste the BBQ sauce brings to the recipe, but feel free to swap with the same amount of ketchup if you prefer an all-ketchup glaze.
See blog post for more tips and step-by-step photos.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.