This smoky tomato meatloaf and broccolini roasted with mustard and parmesan all come together on one tray.James MoffattWeeknight comfort, streamlined. This recipe layers deep, smoky comfort food with a crispy veg side, using smart oven staging so that everything finishes together with minimal cleanup. Opt for a regular or three-star mince blend rather than extra-lean to ensure the meatloaf stays juicy and flavoursome.Ingredients800g regular beef and pork mince 1 egg, whisked¾ cup dried breadcrumbs1 French shallot (eschalot), grated 2 garlic cloves, crushed1 small carrot, grated⅓ cup tomato paste2 tsp smoked paprika¼ tsp chilli flakes2 tbsp honey ¼ cup extra virgin olive oil1 tbsp seeded mustard2 bunches broccolini, ends trimmed and thick stems halved lengthways 20g (¼ cup) finely grated parmesanlemon wedges, to serveMethodStep 1Preheat the oven to 200C fan-forced (220C conventional).Step 2Add the mince, egg, breadcrumbs, eschalot, garlic, carrot, half of the tomato paste, half of the smoked paprika and the chilli flakes to a large bowl. Season well and mix thoroughly.Step 3Line a 22cm round skillet with nonstick baking paper, leaving an overhang. Press the meatloaf mixture into the skillet and place it on a large oven tray.Step 4Meanwhile, mix the remaining tomato paste and paprika, 1 tablespoon of the honey and 1 tablespoon of the oil in a small bowl. Season with salt and pepper and set aside.Step 5In a separate bowl, toss the broccolini with the mustard, remaining honey and oil. Season with salt and pepper.Step 6Carefully remove the tray from the oven. Spoon the glaze mixture evenly over the meatloaf. Arrange the broccolini on the tray next to the meatloaf, return it to the oven and bake for a further 15 minutes, or until the broccolini is golden, the meatloaf is cooked through and the glaze is sticky and caramelised.Step 7To serve, lift the meatloaf out of the skillet using the baking paper. Place it on a baking tray and tilt to drain off excess fat. Cut the meatloaf into slices and serve with the broccolini, a sprinkle of parmesan and the lemon wedges.