Begin by preheating your oven to 350°F (175°C). If you’re a fan of easy cleanup (and who isn’t?), line your loaf pan with aluminum foil, leaving some overhang for easy meatloaf removal.

In a large mixing bowl, combine the ground beef, onion, garlic, egg, bread crumbs, half of the ketchup (about ⅜ cup), Worcestershire sauce, mustard powder, salt, and pepper. Mix until just combined. It’s like making a meaty masterpiece, but remember, overmixing is the enemy of joy (and tender meatloaf).

Transfer the mixture to the loaf pan, shaping it gently into a loaf shape. In a small bowl, mix the remaining ketchup and brown sugar, then spread this sweet and tangy glaze over the top of the meatloaf. This glaze is the secret to turning your meatloaf from just okay to “Oh, wow!”

Bake in the preheated oven for about 1 hour, or until the meatloaf is cooked through and the glaze is caramelized. A good rule of thumb is to ensure the internal temperature reaches 160°F (71°C) if you want to be precise.

Before cutting, let the meatloaf rest for about 10 minutes. This rest period is crucial—it’s the difference between slices that hold together and slices that crumble faster than your resolve to diet on a Monday.