Classic Beef Meatloaf

Method

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1. 1Preheat the oven to 180 °C. Tear the bread into small pieces and soak in the milk for 5 minutes until completely soft and mushy.
2. 2Cook the onion in the butter for 5-6 minutes until soft and translucent, adding the garlic for the last minute. Let it cool slightly so it doesn't start cooking the meat.
3. 3In a large bowl, mix the beef, soaked bread, onion, eggs, parsley, Worcestershire, mustard, thyme, salt and pepper with your hands. Stop as soon as everything is evenly combined; overmixing makes the loaf dense.
4. 4Shape the mixture into a loaf about 23x12 cm with a slightly rounded top on a parchment-lined baking sheet. Baking it free-form rather than in a tin lets the sides brown nicely.
5. 5Stir together the ketchup, brown sugar and vinegar. Spread half over the top and sides of the loaf.
6. 6Bake for 45 minutes, then brush on the remaining glaze and bake for 15-20 minutes more. The glaze should be glossy and lightly caramelized and the center should read 71 °C; without a thermometer, the juices should run clear when cut.
7. 7Rest for 10 minutes before cutting into thick slices. Serve with mashed potatoes and green beans.