|250g / 9oz minced beef|
|200g / 7oz minced pork|
|250g / 9oz pork sausages (see Cook's Notes above)|
|1 medium carrot|
|2 sticks of celery|
|1 medium onion|
|2 garlic cloves|
|2 tablespoons of sunflower or other oil|
|Four or five drops of Tabasco Sauce|
|1 teaspoon dried thyme (2 teaspoons if fresh)|
|2 tablespoons of vegetable oil|
|Pinch of chilli flakes (or more to taste)|
|6 tablespoons of tomato ketchup|
|85g / 3oz breadcrumbs (see Cook's Notes above)|
|2 medium eggs|
|2 tablespoons of dark Muscavado sugar|
|Salt and pepper to taste (we used ¼ teaspoon of each)|
Finely chop the onions and garlic
Chop celery into small bits.
Grate or chop the carrots.
Cut the ends of the sausages open with scissors and squeeze out the sausage meat. Discard the sausage skins.
Line the loaf tin with greaseproof paper.
Start pre-heating the oven to 200°C / 400°F / Gas Mark 6 (fan ovens 180°C / 350°F / Gas Mark 4)
The sausages used in this recipe should be good quality ones with plenty of flavour - we used Cumberland sausages.
For the breadcrumbs use stale white bread with the crusts removed. If you only have fresh bread, slightly toast it and then crumble into breadcrumbs.
When the meatloaf is cooked, let it cool for a bit and then use the edges of the greaseproof paper to pull it from the loaf tin. Cut the paper from the sides of the meatloaf leaving the paper on the base.
Add the oil to a frying pan on a medium to low heat and mix in the carrots, onions and celery. Let the vegetables fry gently for 15 minutes, stirring every few minutes, until they are softened.
Add the thyme, Tabasco Sauce and chilli flakes and stir in for two minutes. Place the cooked vegetables in a large bowl and let them cool for five minutes.
Add all the remaining ingredients to the bowl except the sugar and 4 tablespoons of the tomato ketchup. Mix all the ingredients very well with your hands.
Add the mixture to the lined loaf tin. Now mix the sugar and remaining tomato ketchup together with a fork and spread it over the uncooked meatloaf.