Classic Meatloaf

Ingredients

For the meatloaf

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• ¾ cup fine dry breadcrumbs, 45 g
• ½ cup whole milk, 120 ml
• 2 large eggs
• 2 lb ground beef, 900 g, 85% lean
• ¼ cup ketchup, 60 g
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• ¼ cup fresh parsley, chopped
• 1 ½ tsp fine salt
• ½ tsp black pepper

For the glaze

• ½ cup ketchup, 135 g
• 2 tbsp light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line a rimmed baking sheet with foil or parchment paper.
2. Heat the oil in a skillet over medium heat and cook the onion for 5 to 6 minutes, until soft. Add the garlic and cook for 1 minute. Let cool.
3. In a large bowl, stir together the breadcrumbs and milk and let stand for 5 minutes. Beat in the eggs.
4. Add the beef, cooled onion, ketchup, Worcestershire sauce, thyme, parsley, salt and pepper. Mix gently with your hands until just combined.
5. Shape into a loaf about 9 x 5 inches (23 x 13 cm) on the baking sheet.
6. Whisk together the glaze ingredients. Brush half over the meatloaf.
7. Bake for 40 minutes. Brush with the remaining glaze and bake for 15 to 25 minutes more, until the center reaches 160°F (71°C).
8. Rest for 10 minutes, then slice and serve.