Classic Meatloaf with Ketchup Glaze

• 1 medium Yellow onion
• 900 g Minced beef
• 90 g Breadcrumbs
• 120 ml Whole milk
• 2 Egg
• 2 tbsp Worcestershire sauce
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 160 ml Ketchup
• 2 tbsp Brown sugar

1. Heat the oven to 180°C (355°F). Lightly grease a loaf pan. Finely chop the onion.
2. Warm a frying pan over medium heat and cook the onion with a pinch of the salt until softened and translucent, 6 to 8 minutes. Tip onto a plate and leave to cool slightly so it does not start cooking the egg.
3. In a mixing bowl, stir together the breadcrumbs and whole milk and leave for 2 minutes to hydrate. Add the minced beef, eggs, Worcestershire sauce, remaining salt and the black pepper, then add the cooled onion. Mix gently with your hands just until combined; do not overwork.
4. Pack the mixture into the loaf pan, pressing lightly to remove large air pockets and smoothing the top. Bake for 45 minutes. The loaf should be starting to firm up and pull slightly from the sides.
5. Stir the ketchup and brown sugar together, then brush it over the top of the meatloaf. Return to the oven and bake for 15 minutes, until glossy and lightly caramelised at the edges. The meatloaf should be piping hot throughout.
6. Rest the meatloaf in the pan for 10 minutes to help it slice cleanly. Lift out, slice thickly, and serve. Spoon any extra glaze from the pan over the slices if you like.

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