Preheat the oven to 180°C (gas 4). Heat the oil in a large, deep frying pan, add the onions, celery, green pepper and garlic and cook gently for 5 minutes over a medium heat until soft. Transfer the vegetables to a large bowl.
Add the beef, breadcrumbs and egg to the vegetables, season with salt and pepper and knead the mixture with your hands.
Combine the tomatoes with their juice and the ketchup in a small bowl. Add half to the meatloaf mixture and mix again.
Transfer the mixture to a lightly greased baking dish or roasting tin and shape to make a loaf, measuring about 25 x 18cm, mounding it slightly in the centre. Make a lengthways groove down the centre with the side of your hand and pour the remaining tomato mixture into the groove.
Bake for 1 1/4 hours or until cooked through to the centre. (If you have a meat thermometer, it should read 71°C when the loaf is cooked.) Allow to stand for 10 minutes before slicing, using a sharp knife.
*Breadcrumbs are often added to minced meat dishes, not only as a ‘stretcher’, but also as a ‘lightener'. So never waste the ends of loaves, instead turn them into breadcrumbs and keep in the freezer, handy for when you need them. *Serve with pasta and a green vegetable or a selection of side salads.
Eh, I'm American and this isn't quite right, however finding the "real" recipe is like finding the holy grail. I usually add apples, brown sugar, beer, carrots and raisins to mine. I like a heartier flavor. - 30 Jan 2012