Preheat and prepare your pan. Set your oven to 180°C (160°C fan) and line a rimmed baking tray with baking paper. Place a wire rack on top—this lifts the loaf so fat drips away, giving a cleaner, more attractive base.

Sweat the vegetables. Heat a large frying pan over a medium heat with a drizzle of oil. Add the onion, carrot, and celery, stirring frequently. After about 5 minutes, the onion will turn translucent and the kitchen will smell sweet and savoury. Add the garlic and cook for 1 more minute until fragrant. Remove from the heat and let cool for 5 minutes.

Soften the breadcrumbs. In a large mixing bowl, combine the breadcrumbs with the milk or stock. Let them sit for 3 minutes until the liquid is fully absorbed—the mixture should look like a thick paste. This step guarantees a tender, never-crumbly interior.

Combine the meat mixture. Add the cooled vegetables, beef mince, beaten eggs, tomato purée, Worcestershire sauce, thyme, smoked paprika, salt, and pepper to the breadcrumb bowl. Using clean hands, gently mix everything together until just combined. Stop as soon as there are no streaks of egg—overworking the meat will make it dense.

Shape the loaf. Tip the mixture onto the prepared wire rack. Mould it into a uniform loaf shape about 20cm long and 8cm high, smoothing the top and sides with slightly wet hands. The even shape ensures it cooks evenly and looks polished when sliced.

Bake the loaf. Place the tray in the oven and bake for 40 minutes. During this time, the surface will turn a deep brown and the edges will begin to pull away slightly from the rack. The smell of roasted beef and caramelising vegetables will fill your kitchen.

Glaze and finish. While the loaf bakes, whisk together the ketchup, apple cider vinegar, brown sugar, and mustard powder in a small bowl. After 40 minutes, remove the tray and brush half the glaze over the top and sides of the meatloaf. Return to the oven for 10 minutes, then repeat with the remaining glaze. Bake for a final 5 minutes—the glaze should be sticky, glossy, and slightly darkened at the edges.

Rest and slice. Take the tray from the oven and let the meatloaf rest on the rack for 10 minutes. This allows the juices to redistribute, so when you cut into it, the slices hold together beautifully. Transfer to a cutting board and slice into 2cm-thick pieces using a serrated knife for clean edges.