Meatloaf with ketchup glaze

Preheat the oven to 350. Finely chop a medium onion.

Press three garlic cloves (or mince them).

Heat a tablespoon of olive oil in a medium skillet over medium heat until shimmering.

Add the onions and half a teaspoon of salt. If the onions get too dark, add a little water to deglaze the pan and steam them.

When the onions are softened and taking on colour, add the garlic and cook about a minute more, stirring continually so it does not burn.

Take off the heat, spread out in a large bowl and cool until just warm, up to 15 minutes, or put in the fridge to hurry it.

Add the ground beef, eggs, salt, milk, panko, Italian seasoning, Worcestershire, ketchup and black pepper.

Mix by hand until well combined, breaking up clumps of meat; do not over-mix or the meatloaf turns dense.

Line a sheet pan with foil and coat lightly with oil. Turn the meat out onto it.

With wet hands, shape into an eight by four inch loaf two inches tall.

Variation: bake in a greased nine by five inch loaf pan at 375 for 40 minutes, brush with half the sauce and return for 20 minutes.

Bake at 350 for 30 minutes.

Make the sauce: stir together the ketchup, packed brown sugar and Worcestershire sauce.

Brush half the sauce over the top and sides of the meatloaf.

Return to the oven for 20 to 25 minutes, until the internal temperature reaches 160.

Transfer to a serving dish, garnish and cover with the remaining sauce. Rest about 10 minutes before slicing.

Keeps four to five days in the fridge wrapped tightly in plastic, or freeze up to three months.