Instructions: For the meatloaf combine the ingredients in a bowl and season well.

Spoon the mixture into a lightly buttered 1kg loaf tin pressing down well.

Cover loosely with foil and place in a preheated oven (150C/300F/Gas Mark 2) for about 1 3/4 2 hours.

Remove and allow to cool in the tin for at least 20 minutes.

Carefully drain off any liquid before turning out.

For the sauce cut each tomato into 4 thick slices and place on a baking tray with the garlic chilli and nuts.

Drizzle over 2 tbsp oil and place in a preheated oven (190C/375F/Gas Mark 5) for 20-25 minutes or until the vegetables are soft.

Tip everything into a blender or liquidiser (you can use a food processor but your sauce will be less smooth).

Process briefly to chop the nuts then add 2 tbsp oil the sherry vinegar and the coriander. Process again until blended then season to taste with salt and pepper.

Pour into a bowl and keep warm.

Serve with thick slices of meatloaf.

Any leftover meatloaf is good served cold with chutney or pickle the next day.

Serves 6

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