MEATLOAF WITH TOMATO SAUCE

Serves 6

         FOR THE MEATLOAF

         500g good-quality pork and veal mince

         500g good-quality beef mince

         500g good-quality sausage mince

         1 egg, lightly beaten

         2 onions, finely diced or grated

         1 carrot, finely grated

         1 stick celery, finely chopped

         1 tablespoon tomato sauce (ketchup)

         1 tablespoon chutney

         3 teaspoons soy sauce

         3 teaspoons Worcestershire sauce

         1 teaspoon salt

         2 cups fresh breadcrumbs

         ½ teaspoon dried mixed herbs or dried thyme

         FOR THE SAUCE

         400g can diced tomatoes

         3 teaspoons sweet chilli sauce

         2 teaspoons chutney

         pinch of sugar

         ½ teaspoon salt

Preheat the oven to 170ºC. Grease a large baking dish.

Mix all the meatloaf ingredients together well, then shape into a loaf and place in the baking dish.

Mix together the sauce ingredients and pour over the loaf. Bake for about 1 hour or until the meatloaf is cooked through, basting with the pan juices from time to time.

Remove from the oven and leave to stand for 10 minutes. Serve sliced with the gravy, and fresh seasonal vegetables.

VARIATION

Hardboil then peel 6 eggs. Place half of the meatloaf mixture in a large greased loaf tin, then top with the hardboiled eggs, end to end. Cover with the rest of the mixture, pressing it around the eggs, and bake as above.