* 100g carrots, diced
* 55g celery, diced
* 1 onion, diced
* 1 red pepper, deseeded and chopped
* 4 large white mushrooms, sliced
* 25g butter
* 1 tbsp olive oil, plus extra for brushing
* 3 garlic cloves, peeled
* 1 tsp dried thyme
* 2 tsp finely ?chopped rosemary
* 1 tsp Worcestershire sauce
* 4 tbsp tomato ketchup
* ½ tsp cayenne pepper
* 1.1 kg beef mince, chilled
* 2 tsp salt
* 1 tsp pepper
* 2 eggs, beaten
* 55g fresh breadcrumbs
* garden peas and mash to serve
* 2 tbsp brown sugar
* 2 tbsp tomato ketchup
* 1 tbsp Dijon mustard
1. Put the vegetables into a food processor and pulse until very finely chopped, scraping down the bowl several times with a spatula.
2. Melt the butter with the oil and garlic in a large frying pan. Add the vegetable mixture and cook over a medium heat, stirring frequently, for about 10 minutes, until most of the moisture has evaporated and the mixture is lightly caramelised.
3. Remove the pan from the heat and stir in the thyme, rosemary, Worcestershire sauce, tomato ketchup and cayenne pepper. Leave to cool to room temperature.
4. Preheat the oven to 160°C/325°F/Gas Mark 3. Lightly brush a shallow roasting tin with olive oil.
5. Put the beef into a large bowl and gently break it up with your fingertips. Add the cooled vegetable mixture, salt, pepper and eggs and mix gently with your fingers for just 30 seconds. Add the breadcrumbs and continue to mix until combined. The less you work the meat, the better the texture of the meatloaf.
6. Put the meatloaf mixture in the centre of the prepared roasting tin, dampen your hands with cold water and shape it into a loaf about six inches by four inches high.
7. Dampen your hands again and smooth the surface. Bake in the centre of the preheated oven for 30 minutes.
To make the glaze
8. Meanwhile, make the glaze. Whisk together the brown sugar, ketchup, Dijon mustard and a pinch of salt in a small bowl.
9. Remove the meatloaf from the oven and spread the glaze evenly over the top
with a spoon and spread some down the sides as well
10. Return to the oven and bake for a further 35–45 minutes, or until the internal temperature reaches 70°C/155°F on a meat thermometer.
11. Remove and leave to rest for at least 15 minutes before slicing thickly to serve with peas and mash.