Preheat your oven to 180°C (350°F) to get it ready for baking.
In a large mixing bowl, combine the ground beef, finely chopped onions, breadcrumbs, and lightly beaten egg. Mix gently with a silicone spatula until just combined, being careful not to overwork the mixture to keep it tender.
Add Worcestershire sauce and smoked paprika to the mixture, then fold everything together evenly. The mixture should feel cohesive but still retain some moisture.
Shape the meat mixture into a rough loaf, about 8 inches long, and place it on a baking sheet lined with parchment paper. Gently press down to form an even, rustic shape.
Bake for 45-50 minutes, until the top is golden brown and crispy, and an internal thermometer reads at least 70°C (160°F). The loaf should feel firm but still have a slight jiggle in the center.
Remove the meatloaf from the oven and let it rest for about 10 minutes. This helps the juices redistribute, making it easier to slice without crumbling.
Spread a generous layer of ketchup over the top of the loaf for added moisture and tang, then slice into thick pieces using a sharp knife.
Serve the slices warm, with your favorite sides, and enjoy the bold flavors and hearty textures of this rustic dish.
