Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 5-7 minutes until they become soft and translucent. You’ll notice a lovely sweet aroma. Add the minced garlic and cook for just one more minute—until fragrant—then remove the skillet from the heat and let this mixture cool slightly.

In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for a few minutes. You’ll see it form a thick paste—this is your panade.

To the bowl with the panade, add the cooled onion and garlic mixture, the ground beef, beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Use your hands to gently mix everything together until all the ingredients are evenly distributed.

Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Gently press it in, shaping it into a neat loaf that’s flat on top. Place the pan in the preheated oven and bake for 30 minutes.

While the meatloaf bakes, make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika.

After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. Pour or spoon the glaze evenly over the entire top surface.

Return the glazed meatloaf to the oven and bake for another 25-35 minutes. It’s done when the internal temperature registers 160°F (71°C).

Once out of the oven, let the meatloaf rest in the pan on a wire rack for a full 10 minutes before slicing and serving.