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1
Stir the chilli powder and thyme into the pan and cook with the vegetables for a further 2 minutes, stirring constantly.
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2
Remove the pan from the heat and tip the contents into a large mixing bowl.
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3
Leave to cool for 10-15 minutes.
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4
Preheat the oven to 200C/fan oven 180C/Gas 6.
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5
Add the beef, pork, sausage meat, 3 tbsp of the ketchup, 1 tbsp of the Worcestershire sauce, breadcrumbs, parsley, egg, salt and plenty of freshly ground black pepper to the vegetables and mix with clean hands until thoroughly combined.
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6
The mixture should feel fairly stiff but moist.
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7
Place the meatloaf mixture in the centre of a sturdy baking tray or small roasting tin and form into a loaf shape roughly 28cm by 14cm.
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8
(It is important that the tin has sides.)
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9
Mix the remaining 4 tbsp ketchup, 1 tbsp Worcestershire sauce and the sugar in a small bowl and spread over the top of the meatloaf.
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10
Bake in the centre of the oven for 45 minutes until browned and firm.
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11
The loaf will have released lots of juice as it cooks but you can use this to make the gravy.
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12
Remove the loaf from the oven and transfer carefully to a warmed serving plate.
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13
Cover loosely with a piece of foil.
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14
Place the baking tray or roasting tin on the hob over a low heat and stir the flour into the juices using a wooden spatula.
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15
Cook for 20-30 seconds, stirring continuously.
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16
Slowly start adding the stock, just a little at a time, stirring constantly until it is all incorporated.
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17
Stir in the 1 tsp ketchup.
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18
Bring the gravy to a simmer and cook for 4-5 minutes, stirring to lift the juices and sticky sediment from the base of the tin.
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19
If the gravy is a little lumpy, use a metal whisk to help combine the flour.
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20
Season with a little more salt and pepper if necessary.
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21
Strain the gravy through a sieve into a warmed jug.
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22
Cut the meatloaf into thick slices and serve with the gravy for pouring.
