Step 1

For the meatloaf glaze, place all ingredients in a saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened. Cool.

Step 2

For the meatloaf, combine bread and stock in a bowl and set aside to absorb.

Step 3

Preheat oven to 180°C. Grease a 1.5L (6-cup) loaf pan.

Step 4

Heat oil in a frypan over medium heat, then add bacon and cook, stirring, for 2-3 minutes or until crisp. Add onion, celery, ginger and garlic, and cook, stirring, for a further 2-3 minutes or until soft.

Step 5

Transfer to a bowl, then add minces, coriander, egg, five-spice, soaked bread and 2 tbs glaze. Season. Combine using your hands, then press into pan.

Step 6

Cover with foil and place on a baking tray. Bake for 30 minutes, then drain excess liquid and brush with 2 tbs glaze. Re-cover with foil and bake for a further 30 minutes, then brush with another 2 tbs glaze. Discard foil and bake for a final 30 minutes or until glossy and cooked through. Cool for 10 minutes, then turn out and brush with remaining glaze.

Step 7

Refrigerate, covered, for up to 5 days, or thickly slice meatloaf and freeze slices with baking paper in between in freezer bags for up to 3 months.

Step 8

For banh mi, combine carrot, cucumber, daikon, vinegar and sugar in a bowl. Set aside for 10 minutes to pickle, then drain.

Step 9

Fill baguettes with meatloaf, pickled vegetables, herbs, mayonnaise and chilli. Serve with lime and glaze on the side.