Directions

• Grate the carrots and onion into an oven-safe pan, ideally non-stick. Add some oil and cook the vegetable on high heat until softened about 8 minutes. Remove the pan from the heat. Put in the breadcrumbs and stir in just as much milk as they will absorb.
• While the pan cools down, get your oven heating to 350 F /180 C. Mix up the glaze in a bowl by combining about 3/4 cup (180 ml) ketchup with an equal quantity of Worcestershire sauce.
• Put the meat in the pan, along with about a teaspoon of garlic powder, 2-3 teaspoons salt, lots of pepper, some fresh rosemary and/or thyme, about four spoonfuls of the glaze, and the egg. Mix with your hands until the mixture is homogenous.
• In the same pan, shape the mixture into a loaf a little taller than you want it (it will spread a bit in the oven) and coat it with half of the remaining glaze before putting in the oven. After about a half-hour, coat it with the remaining glaze. Cook until the internal temperature is 160 F / 70 C. At the last minute, turn on the broiler to get some extra color on the glaze, but take it out before it burns.
• Let rest for at least 10 minutes before removing from the pan and slicing.