Waiters and senior chefs used to love the meatloaf I cooked for staff lunches as a young chef. I’d use leftovers and trimmings of pork, beef and lamb, then roast the loaf and serve it with spaghetti and a spicy tomato sauce. I swear, taking pride in staff lunches on a really tight budget got me extra promotions in the kitchen. I’ve just used pork mince here, but feel free to use any blend of minced meat – lamb, beef and game all work well too.