Meatloaf

Preheat the oven to 180C and line the loaf pan with parchment so the meatloaf releases cleanly.

Finely chop the 120 g onion into small, even pieces so it cooks through quickly and does not leave raw, wet pockets.

Heat a skillet over medium heat, add the chopped onion, and saute for about 3 minutes.

When the edges turn translucent, spread it out to cool so the hot onion does not start cooking the beef mixture.

Put the 600 g ground beef, cooled onion, breadcrumbs, egg, Worcestershire sauce, and salt in a bowl.

Mix lightly with your fingertips just until the ingredients look evenly distributed, stopping before the meat becomes sticky and compact.

Transfer the mixture to the loaf pan and press only enough to remove large gaps.

Level the top without packing it hard, then spread the 4 tablespoons ketchup evenly so the glaze can caramelize across the surface.

Bake at 180C for 50 to 55 minutes.

The meatloaf is done when the glaze looks darker and set, and the center reaches about 72C, which keeps the loaf safe without drying it out.

Remove the pan from the oven and let the meatloaf rest in the pan for at least 10 minutes.

Once the juices settle, loosen the edges first, lift it out, and cut thick slices so they hold together.