Step 1

Preheat oven to 180C/160C fan forced. Grease a 7cm-deep, 11 x 21cm loaf pan. Line base and sides with baking paper, extending paper 3cm above edges of pan. Place mince, onion, breadcrumbs, parsley, garlic, Worcestershire sauce, tomato paste, mustard and egg in a large bowl. Season. Mix well to combine. Spoon mixture into prepared pan, pressing with the back of a spoon to level. Bake for 40-45 minutes or until cooked through. Set aside in the pan for 5 minutes before transferring to a serving plate.

Step 2

Meanwhile, make the sauce. Heat the butter in a frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the brandy (if using) and cook for 30 seconds. Stir in the Worcestershire sauce, cream and tomato paste until well combined. Remove from heat.

Step 3

Heat the mash following packet directions. Add the dip to the mash and mix until well combined. Spoon on top of the meatloaf. Drizzle with the Diane sauce and sprinkle with extra parsley.