Preheat your oven to 180°C (350°F) and gather all ingredients and tools ready on your countertop.
In a large mixing bowl, combine the ground meat, finely chopped onion, minced garlic, breadcrumbs, beaten eggs, Worcestershire sauce, paprika, cumin, chili powder, and a pinch of salt and pepper. Use a silicone spatula to mix everything thoroughly until the mixture feels cohesive but still chunky.
Shape the mixture into a rugged, uneven loaf on a baking sheet or into a loaf pan, pressing gently to form a thick, chunky shape with textured edges.
Bake the meatloaf in the preheated oven for about 45-55 minutes, until the exterior is deeply caramelized and a meat thermometer inserted into the center reads 75°C (165°F). You should hear a slight sizzling and smell the rich, roasted aroma.
During the last 15 minutes of baking, brush the top with a generous layer of ketchup or barbecue sauce to enhance the smoky, caramelized crust, and return it to the oven.
Once baked, remove the meatloaf from the oven and let it rest for at least 10 minutes. This helps the juices settle and makes slicing easier, revealing a juicy interior with a charred, crispy crust.
Slice the meatloaf into thick, rustic pieces—each with crunchy edges and a juicy, tender center. Serve with your favorite sides, like smoky tomato sauce or sharp pickles, and enjoy the hearty, rebellious flavors.
