Classic Meatloaf

1Preparation

1. Heat the oven to 180°C and line a baking tray with baking paper.
2. Soak the breadcrumbs in the milk for 5 minutes until soft.
3. Add the eggs, onion, garlic, ketchup, soy sauce, mustard, thyme, parsley, salt and pepper to the breadcrumbs and mix.
4. Add the beef and mix gently with your hands just until evenly combined, without overworking.
5. Shape the meat into a loaf about 23 cm long and 12 cm wide on the tray.
6. Stir together the ketchup, brown sugar and vinegar for the glaze.

2Cooking

1. Bake the loaf until firm at the edges and starting to brown.

   ♨️ oven 180°C⏱ 45 min timer
2. Brush half the glaze over the top and sides.

   ⏱ 2 min timer
3. Return to the oven until the glaze is shiny and caramelised at the edges and the juices run clear when the centre is pierced.

   ♨️ oven 180°C⏱ 18 min timer

3Serving

1. Rest the loaf for 10 minutes, then cut into two-finger-thick slices.
2. Serve with the rest of the glaze, mashed potatoes and green beans.

💡 Tips & common mistakes

• Common mistake: kneading the meat like bread dough, which makes the loaf tough and rubbery. Mix with your fingertips just until combined.
• Baking it free-form on a tray rather than in a loaf tin lets the sides brown and the fat drain away.
• The safe temperature in the centre of the loaf is 71°C.

🔁 Substitutions

• We replaced the usual Worcestershire sauce with soy sauce, as the halal status of some brands is unclear.
• A mix of minced beef and lamb gives a richer flavour.