Instructions

1. Arrange a rack in the bottom third of the oven, and heat to 350°F. Line a rimmed baking sheet or other baking dish with aluminum foil.
2. Combine 1 cup torn-up bread pieces and 1/2 cup whole or 2% milk in a small bowl. Let stand until the bread has broken down into a thick porridge, occasionally stirring and mushing the bread against the sides of the bowl. You can leave the crusts on the bread or trim them off before soaking; if you leave them on, remove any large pieces that haven't broken down after soaking.
3. Heat 2 teaspoons olive oil in a skillet over medium heat until shimmering. Add the diced onions, carrots, and celery. Cook until the onions are translucent and the carrots have softened, 6 to 8 minutes. If the vegetables begin to brown, turn down the heat. Add the minced garlic and stir until fragrant, about 30 seconds. Add 1/2 teaspoon dried thyme and 1 tablespoon tomato paste, and stir until coated. Remove from heat and let cool slightly.
4. Place 2 pounds ground meat, 2 large beaten eggs, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, black pepper, soaked bread and milk, and cooked vegetables in a large bowl. Working quickly, use your hands to work the ingredients together until just combined.
5. Transfer the meatloaf mixture to the foil-lined baking sheet or baking dish. Shape it into a rough 9x5-inch loaf. (If using a loaf pan, just pat the meatloaf mixture into the pan.)
6. Spread 1/4 cup of the ketchup mixture over the meatloaf (reserve the other 1/4 cup for later). Alternatively, drape the loaf with bacon slices.
7. Bake the meatloaf for 45 minutes.
8. Spread the remaining 1/4 cup ketchup over the loaf. Bake until the middle of the loaf registers at least 155°F on an instant-read thermometer, 10 to 15 minutes more (about 1 hour total).
9. Let the loaf cool for at least 15 minutes before serving. If you baked the meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a clean cutting board. Cut into thick slices and serve.