Italian Sausage Meatloaf

Heat oven to 175°C and line a rimmed baking sheet with parchment paper.

Heat oil in a large skillet over medium heat. Add onion, carrot, and celery, cooking until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. Remove from heat and let cool slightly.

In a large bowl, gently mix together ground beef, Italian sausage, cooled vegetables, breadcrumbs, milk, egg, salt, and pepper. Don't overmix or the meatloaf will be tough.

Shape the mixture into a loaf on the prepared baking sheet, making it about 23cm long and 10cm wide.

For the glaze, whisk together ketchup, brown sugar, and vinegar in a small bowl. Brush half of this mixture over the top of the meatloaf.

Bake for 45 minutes, then brush with remaining glaze and continue baking until internal temperature reaches 71°C, about 15-20 minutes more.

Let rest for 10 minutes before slicing — this helps it hold together perfectly.