Preheat your oven to 170 degrees, fan bake.

Tear your bread into smaller pieces and place them into a food processor. Blitz to create bread crumbs. Measure 1 cup or firmly packed breadcrumbs and set aside.

Roughly dice the onion, carrot and mushrooms.

Place the onion, carrot and mushrooms in to a small food processor and blitz until they are finely chopped and no large chunks remain.

Place the processed vegetables into a large bowl along with 1 cup of breadcrumbs and all of your other meatloaf ingredients.

Mix everything together well. I recommend using kitchen gloves and using your hands to combine everything together. However you can use a spatula or spoon if you prefer.

Press your meatloaf mixture evenly into a medium sized baking dish Cover the top with tinfoil

Place all of your sauce ingredients into a small bowl. Mix well to combine and then set aside.

Bake your meatloaf in a preheated oven for 30 minutes. Remove the tinfoil and spread your sauce evenly over the surface of your meatloaf. Return the meatloaf to the oven and bake for a further 40 minutes or until it is fully cooked through.

Remove your meatloaf from the oven and allow it to rest at room temperature for 5 minutes. Slice and serve.