Lyndey Milan's Meatloaf with tomato sauce

METHOD

1. Preheat oven to 200ºC. Line a loaf tin (approx. 23cm x 12cm) with plastic wrap to mould meatloaf in. Line a baking tray (like a lamington tin) big enough to hold the loaf tin with baking paper.
2. Remove sausages from their skins, crumble and combine with capsicum, onion, garlic, mince, salami, breadcrumbs, barbecue sauce, eggs and parsley in a large bowl and mix well.
3. Press this mixture firmly into the loaf pan, then turn it out onto the baking dish. Combine cherry and canned tomatoes and pour evenly over the meatloaf.
4. Bake meatloaf, uncovered, for about 1 hour or until cooked through. Stand 10 minutes before cutting.
5. Serve the meatloaf with gnocchi and/or steamed vegetables, if desired.