- Step 1
Preheat oven to 180C. Line a shallow roasting dish with baking paper. Combine all ingredients and press mixture firmly into a loaf tin (about 25cm x 11cm) to shape then unmould on to prepared tray.
- Step 2
Brush meatloaf liberally with tomato ketchup. Bake until juices run clear when loaf is pricked and it feels bouncy when pressed, about 1 hour.
Storage: Meatloaf will keep in the fridge for 3-4 days.
Assemble - 2005, Page 148