Carnation Milk Meatloaf

This is my version of an old Carnation Milk recipe. I have been making this meatloaf or some modification of it for 40 years or more (way before any of us had heard of, or worried about reduced anything!).

600 g beef mince
1 3/4 cup soft breadcrumbs
almost 1 cup (a small tin) of Lite Carnation milk
1 chopped onion
1 chopped carrot
1/2 chopped capsicum
1 tablespoon each of tomato sauce, Worcestershire sauce, and mixed mustard
2 beaten eggs

Mix well and put in a greased piedish. 190degree fanforced oven for almost an hour. the vegetables cook nicely above the loaf in the oven.

I had the leftover salmon for my protein. I forgot to mention that sometimes (in fact, most times) I add a tablespoon of chopped rinsed capers to the salmon sauce. Also that the dish is sprinkled with 1/2 cup of basil leaves when removed from the oven.