Place the bread cubes in a bowl and pour in the milk. Let them soak for about 5 minutes until soft.

In another bowl, beat the eggs and mix in the grated carrot, chopped shallot, and grated cheese. This gives a moist meatloaf texture that’s hard to beat.

In a large mixing bowl, combine the ground beef, soaked bread, and egg mixture.

Add the thyme leaves, kosher salt, and a generous amount of freshly ground black pepper.

Use your hands (or a spoon if you prefer) to gently combine the ingredients until just mixed. Overmixing can lead to a denser texture, so be gentle for the juiciest result.

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper, then transfer the meat mixture onto it. Form the mixture into a loaf that is roughly 4 inches broad and 8 inches long.

In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard until smooth.

Brush half of the glaze over the top of the meatloaf, reserving the rest for later.

Bake the meatloaf for forty-five minutes in a preheated oven.

Remove the meatloaf from the oven, brush on the remaining glaze, and return it to bake for another 15 minutes. The internal temperature of the meatloaf should be 160°F.

Let the meatloaf rest for 10 minutes after baking; this helps lock in the juices.

Slice and serve with your favorite sides for a complete meal.