J Baker's Traditional Italian Meatloaf

For the Tomato Sauce:

1. Put the tomatoes into a pan and add the brown sugar, dry mustard and cayenne pepper and splash in the Worcestershire sauce.
2. Bring to a boil and take off heat.
3. Stir the mixture until well combined.

For the Meatloaf:

1. Pour the milk over the bread and allow it to soak for several minutes.
2. Place the minced beef, milk-soaked bread, Parmesan, parsley, seasoning, salt and black pepper in a large mixing bowl.
3. Add the eggs, then with clean hands, mix the ingredients until well combined.
4. Next, pour one-third of the sauce over the top of the meatloaf.
5. Line a loaf tin with the pancetta
6. Press the meat loaf mixture into the tin and layer the excess pancetta across the top leaving a 1-inch gap to top with tomato sauce
7. Sit the meat loaf in a roasting tray one third full of hot water
8. Place in a pre-heated oven 185 oc and cook for 1 hour 30 minutes topping up with extra sauce every 30 minutes or so, when probed the core temperature must be a minimum 75 oc
9. Allow to rest for 10 minutes before serving
10. Serve with remaining tomato sauce and lots of mashed potato