like mine is a mixture of beef and pork. The Food Network mag did it with an accompanying garlic sauce, but I decided to do it with a rich, slow cook Italian tomato sauce, as suggested by Mr Beard, which I got from the Polpo cookbook . After all, this was to be an ode to American-Italian food! For the meat loaf, Food Network had called for panko, instead of normal breadcrumbs, so I got some of the those from the oriental grocer on Electric Avenue, but unlike Beard, it recommends using a cup of milk, which I refrained from in fear that it would make it too sloppy. This recipe is an amalgamation of both, with little things like the fish sauce, spring onions, chopped gherkins and red chilli added in by me. Of the meat loaf, Beard says this. "Meat loaf is a modern development. To be sure, Europeans long ago made pates of various kinds to be eaten cold as special treats. But the meat loaf we use so constantly nowadays is a product of the present century. The best loaves are those made with a combination of meats, honestly flavoured, and still moist when cooked. The average loaf cooked today is apt to be overcooked and dry because of the filler put into it; one finds recipes calling for oatmeal, cornflakes, and other cereals, as well as condensed soups and canned vegetables. A good meat loaf is similar  to a country pate. It should be highly