Chicken and pork loaf

1 Heat a frying pan and add 1 tablespoon oil. Add diced onion and gently cook for a couple of minutes. Add garlic and stir to cook for 1 more minute. Add parsnips, stir, then cover and cook on low for a few minutes. Remove from heat and cool.

2 In a large bowl place mince, breadcrumbs, nuts and parsnips. Season and combine well. Add egg slowly, reserving 1 tablespoon (to brush top of loaf). Use a fork to combine mince and ingredients until well mixed.

3 Spray a 12cm x 22cm loaf tin with oil. Spoon meatloaf mixture into tin. Press well into each corner and press down until well packed. Combine sliced onion with second oil measure and mix well. Brush loaf top with reserved egg then scatter over onion and pack down.

4 Place in a preheated oven at 190°C for 60 minutes. The meat loaf may crack slightly when cooked. If unsure then remove from oven and plunge a small sharp knife into the middle: if juices run clear it is cooked, if not then return for 5 more minutes. Serve hot from oven with mash and salad.