Remove the skins from 6 good pork sausages and put into a bowl with 500 g beef mince, a couple of finely chopped shallots,
a good handful of grated parmesan cheese, some chopped parsley and breadcrumbs from a thick slice of brown bread blitzed
in a food processor. Season with sea salt and plenty of freshly ground black pepper, and mix well to combine. Pat into
a log shape and place in a roasting tin. Brush with olive oil and roast in a 180°C oven for about an hour, basting from
time to time. Meanwhile, peel and boil potatoes for the mash to accompany the meatloaf, and put some courgettes cut into
batons on to boil. When ready, remove the meatloaf to rest while you make the gravy. Add a heaped Tbs of plain flour to
the roasting pan and heat gently, stirring to scrape up all the browned bits in the pan. Off the heat, stir in some of
the water in which the courgettes were cooked, then bring back to a simmer, stirring all the while, until the gravy thickens.
Add a small glass of red wine and simmer for 5 minutes or so, to boil off the alcohol, and reduce to a nice smooth gravy.
Mash the potatoes with plenty of butter. Serve the meatloaf cut into thick slices with the veg and mash, garnished with parsley.