Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Line a rimmed baking sheet with foil for easier clean-up.

Combine Wet Ingredients & Stuffing: In a large mixing bowl, combine the Stove Top stuffing mix, chopped onion, beaten eggs, and milk. Give it a gentle stir and let it sit for about 5 minutes. This gives the stuffing time to absorb the liquid and soften.

Add the Meat and Seasonings: Add the beef mince, 120ml of ketchup, Worcestershire sauce, salt, and pepper to the bowl with the stuffing mixture.

Mix Gently: Using your hands, gently combine all the ingredients until they are just mixed. I find that using my hands is the best way to avoid overworking the meat, which can result in a tough meatloaf. Stop as soon as you no longer see streaks of raw mince.

Shape the Loaf: Transfer the mixture to your prepared baking sheet and gently shape it into a rectangular loaf, roughly 20cm by 10cm. Make sure it's an even thickness so it cooks uniformly.

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

Prepare the Glaze: While the meatloaf is in the oven, whisk together the glaze ingredients in a small bowl: 180ml ketchup, the brown sugar, and apple cider vinegar.

Apply the Glaze: After 45 minutes, carefully remove the meatloaf from the oven. Spread about half of the glaze evenly over the top and sides. Return it to the oven and bake for another 10 minutes.

Final Glaze and Finish: Remove the meatloaf one last time and brush with the remaining glaze. Pop it back in the oven for a final 5 minutes, or until the glaze is bubbling and slightly caramelised at the edges. The internal temperature should reach 74°C, as recommended by the Food Standards Agency.

Rest and Serve: Let the meatloaf rest on the baking sheet for at least 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring every slice is moist and holds together.