Combine the torn bread pieces and milk in a small bowl. Let the bread soak until it breaks down into a thick, porridge-like texture, stirring occasionally.

If you’re using bread with crusts, you can leave them on; just remove any large pieces that don’t break down after soaking.

Heat the olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery, cooking until the onion is translucent and the carrot is soft, about 6-8 minutes.

Avoid browning the vegetables by lowering the heat if needed. Stir in the garlic and cook for 30 seconds until fragrant. Add the thyme and tomato paste, stirring to coat the vegetables. Remove from heat and let cool slightly.

In a large mixing bowl, combine the ground meat, soaked bread mixture, cooked vegetables, beaten eggs, Worcestershire sauce, salt, and black pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf dense.

Transfer the mixture to the prepared baking sheet or a loaf pan. Shape it into a roughly 9x5-inch loaf if using a baking sheet. If you’re using a loaf pan, simply press the mixture evenly into the pan.

Spread 1/4 cup of ketchup, BBQ sauce, or glaze over the top of the meatloaf. Alternatively, drape beef bacon slices across the loaf for a smoky, crispy finish.

Bake the meatloaf in a preheated 350°F oven for 45 minutes. Remove from the oven and spread the remaining 1/4 cup of sauce over the top, if using. Continue baking for another 10-15 minutes, or until the internal temperature reaches 155°F.

Let the meatloaf rest for at least 15 minutes before slicing. If using a loaf pan, carefully drain any excess liquid fat before transferring the meatloaf to a cutting board. Slice thickly and serve warm.