Meatloaf

Preheat oven to 180C or 160C fan-forced.

Heat olive oil in a frying pan and cook onion and celery until softened; cool 10 minutes.

Combine milk and egg in a medium bowl. Add bread and stand until absorbed.

Combine all the meatloaf ingredients in a bowl including the onions and bread mixture. Mix with hands until very well combined.

Press mixture into a greased 4 litre capacity loaf tin. Bake for 30 minutes.

Meanwhile, combine the sauce ingredients in a small saucepan. Gently bring to the boil. Reduce heat and simmer for 10 minutes.

Drain fat from the meatloaf and invert onto a baking dish. Pour over the glaze and cook for a further 30 minutes basting every 10 minutes.

Meatloaf can be eaten hot or cold.