1kg beef mince

1 small onion, finely chopped

2 cloves garlic, crushed

1/4 cup (60ml) tomato puree

1/4 cup (40g) coarsely chopped black olives

1 teaspoon dried oregano

1 tablespoon finely chopped fresh flat-leaf parsley

1/4 cup (20g) finely grated parmessan cheese

1 cup (70g) stale breadcrumbs

1 egg

1/4 cup (60ml) tomato sauce

2 teaspoons Worcestershire sauce

TOMATO GRAVY

2 teaspoons oilve oil

1 small onion, finely chopped

415g can crushed tomatoes

1 tablespoon gravy mix

1. Preheat oven to 180 degrees C/160 degrees C fan ovens.

2. Combine beef, onion, garlic, paste, olives, herbs, cheese, breadcrumbs and egg in large bowl and mix well.  Press mixture into 220mm x 100mm x 60mm loaf pan.

3. Bake, uncovered, 45 minutes.  Brush top of meatloaf with combined sauces, bake, uncovered, about 30 minutes or until cooked through.  Drain juices from pan, stand 5 minutes before slicing.  (Can be made a day ahead.  Cover, refirgerate overnight).  Serve meatloaf with tomato gravy.

Tomato Gravy.  Heat oil in small pan, cook onion, stirring until soft.  Add undrained tomatoes and blended gravy mix and 1/2 cup water, simmer, stirring until thickened.  (Can be made a day ahead.  Cover, refrigerate overnight).

Preparation time 15 minutes plus standing time.

Cooking time 1 hour 15 minutes

Serves 4