Dice the onion into 1/4-inch pieces and mince the garlic fresh—I find this makes a noticeable difference in the final flavor compared to pre-minced. Measure out all the dry spices (black pepper, allspice, all-purpose seasoning, paprika, oregano, jerk seasoning, and garlic salt) into a small bowl so they're ready to incorporate. Preheat your oven to 350°F and lightly spray a loaf pan with cooking spray to prevent sticking.

In a large mixing bowl, combine the ground beef, panko breadcrumbs, and all the dry spice mixture from Step 1. Add the diced onion and minced garlic, then drizzle in the honey. Using your hands (or a fork if you prefer), gently mix everything together until just combined—avoid overworking the meat, as this will make the finished meatloaf tough and dense. The key is to distribute the seasonings and binders evenly without compacting the meat too much.

Press the meat mixture firmly and evenly into the prepared loaf pan, making sure there are no air pockets but not compressing it so hard that it becomes dense. Place the pan in the preheated 350°F oven and bake for 30 minutes. During this time, the meatloaf will cook through partially and some of the fat will render out, creating a flavorful base for the sauce topping.

While the meatloaf finishes its first 30 minutes of baking, whisk together the ketchup, barbecue sauce, and sugar in a small bowl until smooth. This combination creates the signature Jamaican-inspired glaze—I like using a good quality barbecue sauce here because it adds that smoky sweetness that makes this dish special. When the timer goes off, increase the oven temperature to 400°F, then spread or brush the glaze evenly over the top of the partially cooked meatloaf.

Return the glazed meatloaf to the 400°F oven and bake for 10-15 minutes until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center. The higher heat will caramelize the glaze and create a delicious, sticky exterior. Once it reaches temperature, remove from the oven and let rest for 5-10 minutes before slicing—this allows the juices to redistribute, keeping each slice moist rather than having them run all over the plate.