Easy Glazed Meatloaf

1. 1Heat the oven to 180°C fan, or 200°C conventional, and line a roasting tray with baking paper. The paper makes lifting the cooked loaf out much less precarious.
2. 2Put the breadcrumbs and milk in a large bowl and leave for 5 minutes, until the crumbs are soft and the mixture looks like a loose paste. This keeps the meatloaf moist rather than dense.
3. 3Add the onion, garlic, egg, Worcestershire sauce, salt and pepper, then mix in the beef and pork with your hands just until combined. Stop as soon as there are no dry patches; overmixing makes a tight, bouncy loaf.
4. 4Shape the mixture into a compact loaf about 25 cm long and 8 cm wide on the lined tray. A free-form loaf lets the fat drain away and gives the glaze more surface to catch.
5. 5Mix the ketchup, brown sugar and mustard, then spread half over the top of the loaf. Bake for 40 minutes, until the edges are browned and the centre is beginning to firm.
6. 6Brush over the remaining glaze and bake for another 15–20 minutes, until glossy and bubbling and the centre reaches 70°C. If you do not have a thermometer, a skewer inserted in the middle should come out hot, with clear juices rather than pink liquid.
7. 7Rest the meatloaf for 10–15 minutes before slicing. The rest lets the juices settle, so the slices hold together instead of leaving half the dinner on the chopping board. Serve with mashed potatoes, greens or peas.

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