Double Meatloaf

Meat loaf was always a regular weeknight meal in our house when I was growing up, so I made it a regular for my own little family as well. It makes a marvellous and economical meal to satisfy not only the children, but the hungry man of the house as well on his return from a hard days graft. The addition of cheese may appear odd, but believe me, it makes all the difference. You can use any strong cheese, but I find Parmesan has such a wonderful flavour.

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Ingredients:

2 slices of white bread

250g beef mince

4 pork sausages, skins removed

1 large red onion, chopped

50ml tomato sauce or ketchup

1 egg

5ml Dijon mustard

15ml Worcestershire sauce

70g Parmesan cheese, grated

5ml dried oregano

15ml fresh parsley, chopped

15ml milk

Sea salt and freshly ground black pepper to season

Method:

Preheat the oven to 180C.

Place the bread in a food processor and pulse to crumbs.

Place the remaining ingredients into a large bowl. Knead and massage together to blend. Mix in the breadcrumbs and continue to knead until the mixture pulls away from the sides of the bowl and forms a ball. Flatten the ball into a round oven proof dish and bake for 50-60 minutes.

Insert a skewer into the centre of the loaf to test if the meatloaf in done. When done, the skewer should come out clean.