Tear the bread into small pieces and soak it in a few tablespoons of water or milk. Let it sit for 5 minutes until softened, then mash gently with a fork. This helps create a moist, tender meatloaf.

In a small pan, heat a bit of olive oil and gently cook the chopped onion until translucent—about 5 minutes. Add the minced garlic and cook for another minute. Let this cool slightly before mixing.

In a large mixing bowl, add the ground beef, soaked bread, sautéed onion and garlic, parsley, mustard, egg, nutmeg, salt, pepper, and any optional spices like paprika or cumin.

Mix gently using clean hands or a spoon—just until everything is combined. Avoid overmixing to keep the texture light and juicy.

Transfer the mixture onto a lined baking sheet or into a loaf pan. Shape it into a smooth, even log. Press gently to hold the shape, but don’t pack it too tightly.

Lightly brush the top with olive oil or melted ghee for a golden crust. Pour a little broth or water around the base of the loaf to keep it moist while baking.

Preheat your oven to 180°C (350°F). Bake the meatloaf for 45–55 minutes, or until the center is cooked through and the top is beautifully browned.

Tip: If you have a kitchen thermometer, aim for an internal temperature of 70°C (160°F).

Once out of the oven, let the meatloaf rest for 10 minutes. This helps lock in the juices and makes slicing a breeze.

Want extra depth? Add a spoonful of tomato paste to the mix or brush it on top before baking.

Prefer a crispy crust? Bake the loaf free-form on a tray instead of in a pan.

Don’t skip the rest time—it makes all the difference in texture and presentation!