• Preheat oven to 350°F.
• Finely dice onion. Big pieces of onion can cause your loaf to crumble when slicing and they don't always soften fully while baking.
• Combine ground beef, onion, panko breadcrumbs, Worcestershire sauce, chicken broth, mustard and seasonings in a large bowl. Mix gently until just combined, don't over-work as this can lead to tough texture.
  2 pounds ground beef, ¼ small yellow onion, ¾ cup panko bread crumbs, 2 tablespoons Worcestershire sauce, ⅓ cup chicken broth, 1 tablespoon mustard, 2 tablespoons Italian seasonings, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
• Form mixture into a loaf shape on a foil lined baking sheet. I eyeball it and make my meatloaf approximately the size of my bread pan (9x5x3 inches).
• Bake meatloaf for 45 minutes! In the meantime, make your glaze. Whisk ketchup, brown sugar and vinegar together in a small bowl until sugars dissolve.
  ⅔ cup ketchup, 3 tablespoons brown sugar, 2 teaspoons apple cider vinegar
• Remove loaf from the oven, brush with glaze, then bake an additional 20 minutes. 
• When loaf reaches internal temp of 155°F, remove from the oven and let it rest 10-15 minutes on the baking sheet. It will continue to cook while resting. Allow it to reach 160°F.
• TIP: Don't skip rest time. It's important and allows juices to redistribute throughout the meat. It also makes slicing way easier.
• Serve with your favorite sides and enjoy! My favorites are mashed potatoes and green beans.

Storing Leftovers:

• Place leftovers in an airtight container and refrigerate up to 3-4 days. You can also store frozen for up to 3-4 months. Wrap tightly for freezer storage to avoid freezer burn. Reheat in the microwave until warmed through completely, cover with a damp paper towel while reheating to restore moisture.