Classic Meatloaf

Ingredients

• 2 lb ground beef
• 2 slices white bread, torn
• 1/2 cup whole milk
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp cider vinegar

Method

1. Soak the torn bread in the milk for five minutes and mash it to a paste. This is what keeps the loaf tender rather than springy.
2. Cook the onion in a little oil until soft and let it cool, then stir in the garlic.
3. Mix the beef, bread paste, onion, eggs, Worcestershire, salt and pepper with your hands until just combined. Stop as soon as it holds — overworking makes it dense.
4. Shape it into a free-form loaf on a foil-lined tray, which browns all sides better than a loaf tin.
5. Stir the ketchup, brown sugar and vinegar together and brush half over the top.
6. Bake at 350°F for 40 minutes, brush on the rest of the glaze and continue until the centre reads 160°F, about 20 minutes more.
7. Rest the loaf 10 minutes before slicing or it will crumble.

Notes