Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Line a large baking tray with parchment paper. This makes cleanup effortless and prevents the glaze from sticking to the pan.

Sauté the Aromatics: Heat the olive oil in a medium frying pan over medium heat. Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and the celery softens. You'll notice a sweet, savoury aroma filling your kitchen. Add the minced garlic and cook for another minute, just until fragrant. Remove from the heat and let it cool slightly.

Soften the Breadcrumbs: In a large mixing bowl, combine the beaten eggs, milk, and fresh breadcrumbs. Stir well and let it sit for 5 minutes. You'll see the breadcrumbs absorb the liquid, forming a thick, pasty mixture. This is your panade, and it's the secret to a tender meatloaf.

Combine the Meatloaf Mixture: Add the beef mince, cooled sautéed vegetables, Worcestershire sauce, dried thyme, salt, and pepper to the bowl with the panade. Using your hands (I find this the most effective method), gently mix everything together until just combined. Be careful not to overmix, or the meatloaf can become tough. You'll feel the mixture become homogenous and slightly tacky. My kids absolutely devour this every time I make it, so I know this step is worth the messy hands.

Shape the Loaf: Transfer the meat mixture to the prepared baking tray. Shape it into a loaf about 20cm long and 10cm wide. Try to keep the shape even so it cooks uniformly. The surface should look slightly bumpy from the vegetables.

Make the Glaze: In a small bowl, whisk together the tomato ketchup, brown sugar, apple cider vinegar, and mustard powder until the sugar is mostly dissolved. The mixture will be a deep, glossy red with a sweet-sour scent.

Bake and Glaze: Spoon about half of the glaze over the top of the meatloaf, spreading it evenly with the back of the spoon. Place the tray in the preheated oven and bake for 30 minutes. After 30 minutes, remove the tray and spoon the remaining glaze over the top. Return to the oven and bake for another 25-35 minutes. The glaze will bubble and darken, forming a sticky, caramelised crust. Friends always ask me for this recipe after trying it at dinner parties, and this glossy top is always the first thing they mention.

Rest and Serve: The meatloaf is done when an instant-read thermometer inserted into the centre reads 71°C, or when the juices run clear. Let the meatloaf rest on the tray for 10-15 minutes. This is crucial; it allows the juices to redistribute, ensuring every slice is moist. You'll notice the loaf firms up slightly as it rests. Slice and serve warm.