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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Coat a 9-by-5-inch loaf pan with butter; set aside.
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3
Heat the oil in a large frying pan over medium heat until shimmering.
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4
Add the onion, carrot, celery, garlic, and 1/2 teaspoon of the salt.
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5
Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.
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6
Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes.
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7
Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
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8
When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands.
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9
Add the panko, egg, cheese, and parsley.
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10
Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt.
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11
Using clean hands, mix until evenly combined (dont squeeze or overwork the mixture).
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12
Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top.
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13
Bake until cooked through and an instant-read thermometer inserted in the center registers 165 degrees F, about 1 hour.
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14
Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.
