• Beef mince
• Sausage meat
• 2 slices of bread
• 2 eggs
• Onion diced
• Carrot diced
• Cubes of cheese

For the sauce:

• 500ml chicken stock
• 2 tbsp redcurrent jelly
• 1 tbsp tomato purée

Break the bread into 2 cm pieces and place on a baking tray for 10 mins.

Fry the onions and carrot until soft

Put everything together in one bowl and mix well

Shape into a loaf shape, cover in foil and bake for 30 minutes

After 30 minutes remove the foil, add the stock/jelly/purée mix to the pan and cook for a further 45 minutes.

After the 45 minutes it will be deep brown and ready to eat. Delicious with mash!