Preheat your oven to 175°C (350°F). In a large mixing bowl, combine the ground beef, chopped onion, garlic, carrot, and celery. Gently mix using your hands or a fork until evenly combined without overworking the meat.

Add the breadcrumbs, milk, egg, parsley, Worcestershire sauce, salt, and pepper to the bowl. Continue mixing gently until the ingredients are just blended. Overmixing can lead to a dense loaf, so keep it light.

Transfer the meat mixture onto a parchment lined baking tray or into a lightly greased loaf tin. Shape it into a smooth, even loaf approximately 20 cm long. Ensure the top is compact and smooth for even browning.

In a small bowl, stir together the ketchup, Dijon mustard, and brown sugar until well blended. This sweet and savoury glaze adds a shiny finish and rich flavour to the top crust.

Using a spoon or pastry brush, spread half of the glaze over the top of the meatloaf. Reserve the remaining glaze for later. This first layer will bake into the loaf and create a flavourful base.

Place the loaf in the centre of the oven and bake uncovered for 40 minutes. Avoid opening the oven frequently as it affects the internal temperature and cooking time.

Remove the meatloaf from the oven and spread the remaining glaze over the top. Return it to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 70°C (160°F).

Once fully baked, transfer the meatloaf to a cutting board and tent it loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a moist slice.

Using a serrated knife, cut the meatloaf into thick slices. Wipe the knife between cuts for cleaner portions. Arrange the slices neatly on a serving dish.

Serve your meatloaf hot with buttery mashed potatoes, steamed green beans, or roasted root vegetables. Garnish with a sprinkle of parsley or a spoonful of pan drippings for extra flavour.