Tomato meatloaf

Heat the oven to 200C. Soak the bread in the milk for 1 minute, then squeeze dry.

In a large bowl, combine the bread with the beef, sausage mince, leek, red capsicum, Worcestershire sauce, tomato sauce, parsley, nutmeg, salt and pepper, and knead with your hands until well-mixed. Add the beaten egg and squish well until a little gluey.

Shape the mixture into an oblong loaf shape with your hands, then place in a lightly oiled roasting tray.

Drain and chop the tomatoes and strew them on top of the meatloaf with the salt, pepper and oregano. Add 300mL water to the roasting pan to stop the juices burning and bake for 1 hour or until cooked through.

Slice thickly and serve hot.

Golden crumbs

Pan-fry soft fresh breadcrumbs in garlicky olive oil, stirring, until crisp, golden and dry. Flavour with grated lemon rind, chilli or finely chopped herbs, and scatter over oven-roasted tomatoes or eggplant, pan-fried fish, roast chicken or mashed sweet potato.