There are many, many different versions of meatloaf out there. My version has evolved over time & is delicious served with mashed potato & gravy or even cold in a sandwich!
You can make this in a 2lb loaf tin or shape the mixture into a loaf shape & place in a roasting tin.
Serves 6 people, approx 77p per person
Prep time 25 minutes Cooking time 1hour 30 minutes
Pre-heat the oven to 160C/Fan 140C/Gas 3.
Place a large frying pan over medium heat & add 1 tbsp of oil. Cook the onions for 3-4 minutes until just starting to soften. Add the dried parsley & stir for about 1 minute.
Stir in the tomato puree & cook for another minute before adding the Worcestershire sauce. Cook for 1 more minute then tip the onions on to a plate to cool slightly.
Put the mince & sausage meat into a large mixing bowl along with the cooked onion, breadcrumbs, garlic powder & mustard. Season with salt & pepper & mix together thoroughly with your hands.
Tip the mixture into the tin (if using) & flatten the top.
Cover the loaf tin with foil & then place into a roasting tin. Place in the oven first, then pour in boiling water ½ way up the sides of the loaf tin.
Cook for 1 hour, remove the foil & cook for a further 30 minutes to give the top a nice crust.
Allow the meatloaf to rest for about 10-15 minutes before removing from the tin.
Slice & serve as you like!