All American meatloaf

This is a real winner for a family meal - it has a 1970s nostalgia about it and I remember this as a classic growing up. It is so easy, throw all the ingredients into a bowl, mix and pop into the oven - it is as simple as that. This juicy and savoury meatloaf is comfort food at it's best. Not sure why it is not as popular as it used to be but it's one my gang love. 
I always have breadcrumbs in the freezer -in fact you can buy bags of good fresh breadcrumbs from the supermarkets in Ireland and I always return from Ireland with a few bags in my case! Otherwise just whiz up some bread, I would advise against dried breadcrumbs - they are just not as good for this dish. Any leftovers is delicious in a sandwich the next day - I promise you! 

Ingredients
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
500g good quality beef mince
1 medium free-range egg
75g fresh breadcrumbs
75ml semi-skimmed milk
1 tbsp Worcestershire sauce
1 tbsp chopped fresh flatleaf parsley
1 tbsp dried oregano
1 tbsp fresh thyme leaves
1 tbsp tomato purée
Splash olive oil for greasing

For the glaze
125ml tomato ketchup
1 tsp Tabasco or your favourite hot sauce

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. In a large bowl, combine all the meatloaf ingredients except the oil and serving suggestions. Using your hands is easiest for this – be careful not to overwork the meat. Shape the mixture into a loaf shape or pop it into a loaf tin. Put on a baking tray greased with a little olive oil, then bake for 45 minutes.
2. Mix the ketchup and hot sauce to make the glaze, then brush thickly over the top of the meatloaf. Return to the oven for 15 minutes more or until cooked through – it should read 70°C in the centre when tested with a digital probe thermometer.
3. Rest the meatloaf for 5 minutes. Slice and serve with mashed potatoes or baked potatoes and your choice of vegetables or salad.