Pork Parmigiana Meatloaf

Preheat the oven to 220C, fan-forced. Lightly grease a medium baking dish. Finely chop the onion (see Kitchen 101). Finely grate the parmesan. Combine half the Italian seasoning, 60ml (¼ cup) tomato sauce and 60ml (¼ cup) water in a bowl.

Put the onion, pork mince, remaining Italian seasoning, half the breadcrumbs, 1 egg and 1½ tsp worcestershire sauce* in a large bowl. Season with salt and pepper. Using damp hands, combine well, then shape into an oval loaf (see Cooking tip).

Put the meatloaf in the baking dish and brush with 2 tsp vegetable oil. Roast for 20 mins or until lightly browned. Pour the tomato sauce mixture over the meatloaf, then scatter with the parmesan and remaining breadcrumbs. Drizzle with 1 tsp vegetable oil. Roast for a further 10 mins or until cooked through and the breadcrumbs are golden.

Meanwhile, peel the potato and cut into 2cm chunks. Put the potato in a small saucepan of cold salted water and bring to the boil. Cook over medium heat for 10-12 mins until tender. Drain, then return to the pan and mash until smooth. Add 20g butter, season with salt and pepper and stir to combine.

Slice the meatloaf. Divide the meatloaf and mashed potato among plates. Enjoy!

Chop the onion as finely as you can to evenly distribute the flavour and give your meatloaf a smooth texture.