Build the Aromatic Base: Warm the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 6-8 minutes, stirring often, until it turns translucent and soft, releasing a sweet, mellow fragrance. The edges should just begin to catch a pale golden colour. Stir in the minced garlic and cook for another 30 seconds until it smells pungent and nutty, then remove from the heat and let it cool slightly.

Soften the Breadcrumbs: In a small bowl, pour the milk over the fresh breadcrumbs. Let them sit for 5 minutes. You’ll see them swell and turn into a thick, porridge-like paste. This is your secret weapon for keeping the meatloaf luxuriously tender—the starches hold onto moisture that would otherwise escape during cooking.

Mix the Meatloaf Base: In a very large mixing bowl, combine the cooled onion mixture, the milk-soaked breadcrumbs, beaten eggs, Worcestershire sauce, thyme, salt, and pepper. Use a fork to mix the wet ingredients together until evenly combined. The colour will be a uniform beige, and the smell will be deeply savoury.

Add the Meat Gently: Add the minced beef and minced chicken to the bowl. Using your hands (this is the best way to avoid overworking the meat), gently mix everything together. Lift the mixture and let it fall back into the bowl, repeating until no streaks of raw meat remain. The texture should feel soft and supple, not tight or stiff. Overmixing here will make the meatloaf dense.

Shape the Loaf: Line a rimmed baking sheet with parchment paper. Tip the meat mixture onto the paper and shape it into a loaf roughly 23 cm long and 10 cm wide. Smooth the top with your hands so it’s even. The loaf should feel firm but yielding to the touch. A neat shape ensures even cooking.

Apply the Glaze and Bake: Spoon half of your prepared tomato glaze over the top of the loaf, spreading it evenly to the edges with the back of a spoon. It should look glossy and bright. Place the baking sheet in a preheated oven at 180°C (350°F) and bake for 45 minutes. Your kitchen will now fill with a sweet, caramelised tomato aroma.

Baste and Finish: Remove the meatloaf from the oven and carefully spoon the remaining glaze over the top. Return to the oven and bake for another 20-25 minutes. The glaze will darken and set into a sticky, lacquered crust. The loaf is done when an instant-read thermometer inserted into the centre reads 71°C (160°F). The surface should be bubbling gently.

Rest and Serve: Let the meatloaf rest on the baking sheet for at least 10 minutes. This is crucial—the juices need time to redistribute evenly. During the rest, the loaf will firm up slightly, making it much easier to slice cleanly without crumbling. The sound of a knife cutting through the tender crust is pure satisfaction.