Crunchy-topped meatloaf

Preheat oven to 180°C. Line the base and 2 sides of a 21 x 11cm loaf tin (7cm deep) with baking paper, leaving sides to overhang. For the topping, combine 1/2 cup of the breadcrumbs, 1/4 cup of bacon and 1/4 cup of cheese in a small bowl and set aside.

Heat oil in a small frying pan and cook onion, garlic and carrot for 5 minutes until soft. Cool slightly.

In a large bowl, combine minces, tomato sauce, oregano, egg and remaining breadcrumbs and bacon. Add cooled onion mixture, season well with salt and pepper and mix together until combined.

Transfer mixture to prepared tin, leaving top slightly rough. Sprinkle over topping mixture and place tin in a baking dish. Bake for 45 minutes until top is crisp and golden. Pour off any juices. Using the paper, lift meatloaf out of tin onto a chopping board. Slice and serve with steamed vegetables.