Indian-style meatloaf

Preheat the oven to 180ºC.

Mix together the mince, onion, garlic and half the curry powder.

Work in the breadcrumbs, thyme, egg, Worcestershire sauce and half the canned tomatoes.

Mould into a loaf shape and place in a shallow oven-proof dish, or press the mixture into a greased loaf tin.

Bake in the preheated oven for 30 minutes.

Stir the remaining tomatoes and curry powder or paste in with the beef stock.

When the meatloaf has baked for 30 minutes, pour the tomato mixture over the top.

Return to the oven and cook a further 20 minutes.

Rest the meatloaf for 5 minutes before carving into thick slices.

Garnish with cashew nuts (optional) and serve with seasonal vegetables.

Make it Mexican: replace the curry powder with Mexican chilli powder (a blend of cumin, oregano, paprika, garlic and chilli) and use Mexican-flavoured tomatoes. Serve with tortillas and guacamole on the side.

Make it Italian: replace the curry powder with ¼ cup tomato pizza paste and a good teaspoonful of minced garlic. Use canned chopped tomatoes, spiced up with fresh or dried oregano and serve with buttered pasta or garlic bread and your favourite vegetables.

Make it British: replace the curry powder with ½ cup vegetable, eg Branston-style, chutney and add a touch of hot English mustard. Use either Worcestershire or HP sauce. Serve with mashed potatoes and peas.