Serves 4 – Prep: 1 hour – Oven: 1 hour
Preheat the oven to 180C fan.
Peel and finely chop the onion. Peel and crush the garlic.
Melt the butter in a frying pan and fry the onion for 5 minutes over a medium heat until soft, adding the garlic for the last minute. Put in a bowl and set aside to cool for 5 minutes.
Once cooled, add the meat, ketchup, BBQ sauce, mustard, Worcestershire sauce, breadcrumbs, parsley, egg, salt and some pepper and mix until everything is evenly combined. Be careful not to overwork the meat, or the meatloaf becomes dense.
Brush a baking tin with a bit of vegetable oil. Shape a loaf of 10 x 20cm with the meat and put it in the tin.
Combine the ketchup and BBQ sauce in a little bowl and brush all over the meat.
Bake the meatloaf in the preheated oven for 1 hour, turning up the heat to 200°C fan for the last 10 minutes, so that you get a nice caramelized finish.
While the meatloaf is in the oven, prepare the potato salad. Peel the potatoes and cut into 4cm chunks. Put in a saucepan with salted water and bring to the boil. Once boiling, cook for 20 minutes until cooked through. Drain and put in a large serving bowl.
Using a potato masher or the flat side of a glass, smash the potatoes into rough chunks. Add the sour cream, mayonnaise, garlic granules and chives and mix. Adjust the seasoning with more salt and pepper if needed.
After an hour, take the meatloaf out of the oven and leave to rest for 10 minutes before cutting into slices. Serve with the warm potato salad and a green salad.