Sauté the Aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the finely chopped onion and carrots and cook gently for 8-10 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for one more minute until fragrant. Remove from the heat and set aside to cool completely.

Prepare the Panade: While the vegetables are cooling, place the breadcrumbs in a large mixing bowl. Pour over the milk and stir to combine. Let this sit for about 5 minutes to allow the breadcrumbs to fully absorb the liquid. This simple mixture, called a panade, is the secret to a moist meatloaf.

Combine the Ingredients: To the bowl with the soaked breadcrumbs, add the cooled vegetable mixture, the beef and pork mince, the beaten egg, Worcestershire sauce, thyme, salt, and pepper.

Mix Gently: Using your hands, mix all the ingredients together until just combined. I find that using my hands is the best way to avoid overworking the mixture. Over-mixing can make the final meatloaf tough and dense, so be gentle.

Shape the Loaf: Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper. Tip the meat mixture onto the prepared tray and shape it into a neat, oblong loaf, roughly 20cm long and 10cm wide.

First Bake: Place the meatloaf in the preheated oven and bake for 45 minutes.

Make and Apply the Glaze: While the meatloaf is in the oven, whisk together all the glaze ingredients (ketchup, brown sugar, cider vinegar, and mustard) in a small bowl until smooth.

Glaze and Finish Baking: After 45 minutes, carefully remove the meatloaf from the oven. Spoon or brush the glaze evenly over the top and sides. Return it to the oven and bake for a further 20-30 minutes, or until the glaze is dark and caramelised and the meatloaf is cooked through. A meat thermometer should read 70°C when inserted into the centre.

Rest Before Serving: This is a crucial step! Let the meatloaf rest on the baking tray for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and holds its shape.