Meatloaf

This is from Annemarie Rivers from the St Matts Cookbook

I often make a double batch and freeze one loaf before it is cooked.

500g beef mince
1 cup breadcrumbs
1 small brown onion, grated
1 carrot, peeled and grated
2 tbs tomato sauce
2 tsp parsley, chopped
1 egg
1/4 cup BBQ sauce

Preheat oven to 180*.
Grease loaf tin. Mix mince, brad crumbs, onion, carrot, tomato sauce, parsley and egg in bowl with hands. Mix well. Shape into a sausage and place into a loaf tin and pressing down to leave no air bubbles.
Bake for 25-30 min (maybe more) or until firm to touch.
Spoon BBQ sauce over top of loaf as a glaze. Cook for a further 10 minutes.

Serve with potatoes, broccoli and gravy.