Marvelous Meatloaf

Oh Hey!!! I hope I'm finding you all well? 
I'm here today with one of my favourite things to make for a lazy weekend supper: Meatloaf.
The recipe I'm giving you today is made with beef but I also do it with pork and sometimes with a mix of the two.
There was a time when I'd just serve it with standard beef gravy and whilst that was delicious, since I've started making it with a rich tomato sauce I've never looked back.
Now like an idiot I didn't take any good photos whilst I was making it yesterday (I was distracted by the deliciousness unfolding in front of me) but I'll make it again soon I'm sure so I'll take some pics then.
For the meatloaf you'll need:
500g lean beef mince
1 egg
100g breadcrumbs
1 small red onion finely chopped
2 cloves garlic finely chopped
2 teaspoons dried oregano
1 tablespoon finely grated Parmesan
1/2 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
1 tablespoon HP sauce (or any brown sauce)
sea salt and cracked black pepper 
Pre-heat the oven to 200oC
In a frying pan, gently sweat the onion and garlic together until it's translucent. 
Add all the other ingredients to a large mixing bowl and mix together using your hands and then add in the onion and garlic. 
When its all mixed, form the meat into a loaf shape in a deep roasting tin.
Bake for 25 minutes until golden.
Meanwhile, make the sauce:
1 red onion finely chopped
1 fat garlic clove, finely chopped
500g passata
Pinch of dried chili flakes
1 heaped teaspoon basil pesto
1 teaspoon soft brown sugar
1 teaspoon vegetable stock powder
1/2 teaspoon herbs de Provence
salt and pepper
Cook the onions and garlic until soft and then pour over the passata. Add the rest of the ingredients and stir to mix. Leave to simmer on a low heat for the remainder of the meatloaf cooking time. 
Once it's browned, take the meatloaf out the oven and pour over the sauce. Return to the oven for a further fifteen minutes, basting with the sauce every five minutes. If you're feeling particularly decadent, you could sprinkle over a little cheese after the last basting and let it melt into the sauce.
And there you have it!! Serve this with whatever you fancy- there's enough sauce involved to have it with pasta or go for potatoes. It's entirely up to you.
Enjoy!