Smoky Bourbon-Glazed Meatloaf with Caramelized Onion Gravy

Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment.

In a small skillet, heat 1 tbsp olive oil over medium heat and sweat half the diced onion with the garlic for 5 minutes until translucent and softened. Cool completely.

In a large bowl, soak the panko in the milk for 3 minutes until fully absorbed, then add the ground beef, ground pork, cooled onion mixture, egg, Worcestershire, parsley, smoked paprika, 1.5 tsp salt, and a generous grind of pepper.

Mix gently with your hands just until combined: overworking the meat will make it dense and rubbery.

Shape into a 9x5 inch loaf on the baking sheet, smoothing the surface for even browning.

Whisk the ketchup, bourbon, brown sugar, and apple cider vinegar into a glossy glaze. Brush half over the loaf and bake 40 minutes.

Brush the remaining glaze on and continue baking 15-20 minutes until an internal thermometer reads 160°F (71°C) and the glaze is lacquered and sticky. Rest 10 minutes.

Meanwhile, melt 2 tbsp butter in a skillet over medium-low heat, add the remaining onion, and caramelize slowly for 15 minutes until deeply mahogany, stirring often.

Sprinkle in 1 tbsp flour, cook 1 minute, then whisk in the beef stock and a splash of Worcestershire. Simmer until the gravy coats a spoon, about 4 minutes. Season to taste.

Slice the meatloaf thickly and serve draped in the caramelized onion gravy.