Preheat the oven to 200°C (180°C fan). Line a 900g loaf tin with baking parchment, leaving a little overhang for easy lifting later. The parchment should feel crisp and dry against your fingers as you press it into the corners.

Sweat the onion and garlic: Heat a splash of oil in a large frying pan over medium heat. Add the diced onion and cook for 3–4 minutes until it turns translucent and smells sweet, not burnt. Add the garlic and stir for 30 seconds until fragrant—you'll smell it immediately. Remove from heat and let cool for 2 minutes.

Mix the meatloaf base: In a large mixing bowl, combine the turkey mince, cooled onion mixture, breadcrumbs, beaten egg, milk, tomato purée, thyme, paprika, salt and pepper. Use your hands to mix gently—stop as soon as everything is combined; the mixture should feel moist but not sticky. Overmixing will make the meatloaf dense.

Shape and bake: Press the mixture evenly into the lined loaf tin, smoothing the top with the back of a spoon. The surface should look level and slightly shiny from the egg. Bake for 25 minutes. The top will look pale golden and the edges will start pulling away from the tin.

Apply the glaze: Remove the tin from the oven. Brush half the glaze generously over the top and sides of the loaf. It should sizzle slightly on contact. Return to the oven for 8 minutes, then repeat with the remaining glaze and bake for a final 2 minutes. The glaze will bubble and darken to a deep mahogany colour, and you'll smell a sweet, tangy aroma.

Rest and serve: Let the meatloaf rest in the tin for 5 minutes. Lift it out using the parchment overhang, transfer to a cutting board, and slice into 1.5cm thick pieces. The interior should be firm but springy, and juices should run clear—no pink remaining. I used to struggle with this dish until I discovered this resting step; it locks in moisture and prevents crumbling.