Loaf
3 kilos lean, beef mince
1 kilo sausage mince
1 large onion, finely diced
2 carrots, grated (or any other vegetables)
1/4 cup Worcestershire sauce
1/4 cup tomato sauce
1/2 cup parsley, chopped
2 heaped teaspoons sweet paprika
1/2 tablespoon powdered cumin
1 teaspoon salt
1 teaspoon pepper

Sauce
olive oil
1 onion, finely diced
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon ground coffee
juice of 1/2 a lemon
1/4 cup tomato sauce
1/4 cup Worcestershire sauce
2 strips lemon rind
1/2 a bay leaf
1 litre beef stock
fresh parsley, to garnish

Method

1. Preheat the oven to 180°C.
2. Put the beef and sausage mince into a large mixing bowl. Add the carrots, sauces, parsley, paprika, cumin, salt and pepper.
3. Work the mixture with your hands for 5-10 minutes, until it holds together. (Tip: it's best to use disposable rubber gloves for this step).

4. Lightly oil 2 loaf tins. Pack the mixture into the tins very tightly, so that there won't be any air bubbles. (Tip: you can freeze the uncooked meat loaf mix for up to three months). 5. Put the loaf tins into the oven and bake for 1 hour. Remove both meat loaves and set one aside for roasting later (see step 8; you can use this one for making sandwiches). 6. Turn the other loaf out onto a baking tray. Tip over all of the sauce (see sauce recipe below). Return to the oven and roast at 180°C for another hour, basting every 15 minutes with the sauce. 7. Remove from the oven and serve on a large dish with the sauce strained over the top. Garnish with parsley and serve with mashed potato and your favourite vegetables. 8. The remaining loaf can be roasted just like in step 6, for an hour at 180°C, without the basting sauce.