When you're craving comfort food, this marvelous meatloaf won't disappoint. Complete with a ketchup-based glaze for that sweet and savory finish, it's simple, hearty and delicious!

Preparation

Heat oven to 325°F.

Melt butter in a medium sauté pan. Add the fennel seeds and toast for 30 seconds. Add the onion, carrot and celery and sauté on medium heat for 10–15 minutes, until tender and just beginning to caramelize. Season with salt and pepper, transfer to a work bowl and chill.

Once chilled, add the cream, bread crumbs, Parmesan cheese, eggs and Worcestershire sauce and mix to combine. Let stand for 5 minutes, then add the beef and mix to incorporate. Sauté a small amount to check for seasoning then adjust to your preference.

In a separate work bowl, add all the ingredients for the glaze and mix to combine. Set aside.

Press meatloaf mixture into a loaf pan and bake for 35–40 minutes, until it reaches an internal temperature of 140°F. Remove from the oven and increase oven temperature to 425°F.

Spread a thick coating of glaze on the top of the meatloaf then return it to the oven. Cook until meatloaf reaches an internal temperature of 155°F, then remove from oven and let rest for 10 minutes so the internal temperature carries over to at least 160°F.

Serve extra glaze with sliced meatloaf.