Preheat the oven to 250℃
In a frying pan, heat a glug of oil and cook diced onions on medium heat for 5 mins
1 onion, 1 glug olive oil
Add the cumin and coriander and fry for around 2 mins, or until onion has softened and lightly golden, stir every 30 seconds.
1 tsp ground cumin, 1 ½ tsp ground coriander
Remove onion mixture to a large bowl to cool.
In a bowl add cooled onion, oregano, mustard and minced beef.
2 teaspoons dried oregano, 2 tsp Dijon mustard, 500 g quality minced beef
Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
1 large free-range egg, 1 cup panko breadcrumbs
Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
1 onion, 2 cloves of garlic, ½-1 fresh red chilli, olive oil
Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
1 tsp smoked paprika
Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
1 400g chickpeas, 2 tbsp Worcestershire sauce, 2 tbsp balsamic vinegar
Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
2 400g diced or crushed tomatoes
Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves.
12 slices bacon or pancetta
Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.