Meatloaf in Mushroom Sauce

I love meatloaf and have tried loads of different recipes. I love Nigella Lawson's effort on Page 458 of her book 'Kitchen'. It has boiled eggs in the centre and looks and tastes quite spectacular but it is enormous and we end up eating it for days. Mike is not, unfortunately, a great fan of meatloaf but I decided to give it a fresh start by trying a new recipe, after all I am trying to cook more fish so it's time for payback ! I turned to Antonio Carluccio's book 'A Passion for Mushrooms' which I have owned for at least 20 years. When I started to flick through the book I was horrified to discover that I have never, ever, ever cooked anything from it. How can that be? It is a great book, a great chef and I love mushrooms, I can't explain how this book has slipped through my fingers. Well no more. The recipe was amazingly simple. I had a busy afternoon ahead of me so I prepared everything in the morning so I could just pull it together when I got home. I made a minor amendment to the recipe as I had previously bought some veal mince from Waitrose and frozen it in small portions for making meatloaf, meatballs or burgers so I mixed the veal with beef mince at 50/50 quantities. I then just had to add the rest of the ingredients which included parmesan, parsley, breadcrumbs and eggs, mixed it up and formed a neat little loaf. I decided to put it in the fridge whilst I was out for the afternoon to stop it falling apart when frying later. i then made the tomato sauce, using baby Portobello mushrooms instead of fresh porcini mushrooms which I couldn't find locally. When I got home I just had to fry off the meatloaf in olive oil before adding it to the tomato sauce and placing it in a hot oven for an hour. It took me ten minutes when I got home to put dinner in the oven. Antonio suggests serving the tomato sauce in pasta as a first course and then follow up with the meatloaf with boiled vegetables as a second course. I am afraid that if I tried to eat all of that food my stomach would explode so I compromised and served the sauce and meatloaf on pasta. It was rather delicious and Mike is a now a convert. This meatloaf is superb and I have just enough left for dinner on Saturday night and I plan to serve it up with home made oven chips. Economical and tasty what more would we need. Antonio's mother's meatloaf is definitely the best and the tomato sauce keeps it moist. What a crime it would have been if this book remained on my shelf unopened and unloved.