Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).

Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.

Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.

Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.

Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.

Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.

Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.

Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.

I like to serve this with mashed potatoes but it is also lovely with pasta.

Heat oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.

Add remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.

Take it off the stove. Follow the steps above to place the meatloaf in and bake it.