Preheat your oven to 180°C (350°F).
Combine the ground beef, ground pork, and chopped onions in a large mixing bowl. Use your hands to break up the meat and evenly distribute the onions, creating a fragrant, slightly sticky mixture.
Add the breadcrumbs, beaten egg, Worcestershire sauce, and a pinch of salt and pepper. Mix gently until just combined, being careful not to overmix to keep the loaf tender.
Shape the mixture into a large, compact loaf on a parchment-lined baking sheet, pressing gently to form an even, rustic shape.
In a small bowl, whisk together the ketchup, tomato paste, and smoked paprika to create a glossy, flavorful glaze. Spread this evenly over the top of the meatloaf using a basting brush, covering all sides for a caramelized finish.
Bake the meatloaf in the oven for 45 to 55 minutes, until the top is golden brown and slightly crispy. Use a meat thermometer inserted into the center to check that the internal temperature reaches 75°C (165°F).
Once cooked, remove the meatloaf from the oven and let it rest on a cooling rack for about 10 minutes. This helps the juices redistribute and makes slicing easier.
Slice the meatloaf into thick pieces, revealing a juicy, tender interior with a beautifully caramelized crust. Serve hot, garnished with your favorite sides or extra ketchup if desired.
