Hi Cass. It's pretty simple to make, but it is a part of the recipe for the meatloaf, so i will type out the whole recipe only becuase you add the sauce and baste it one the meatloaf and it reduces a bit blah blah blah to get the right consistancy.....here you go.

Meatloaf with BBQ Sauce

Ingredients for meatloaf:
500gm sausage mince
500gm minced steak
1 cup fresh breadcrumbs
2 onions - finely chopped (you could also cook them first for a different flavour)
2 tsp curry powder
1 tbs parsley - finely chopped (or dried)
1 egg - lightly beaten
salt & pepper
1/2 cup milk
1/2 cup water

Method:
Combine all ingredients except for milk & water into a large bowl and mix until well combined. Mix milk and water together and gradually add to meat mixture, beating until mixture is smooth and all liquid added.

Shape meat into a loaf and place in a greased baking dish (roasting pan). Bake in a moderate oven for 30 mins. Remove from oven & carefully pour off excess fat. Pour BBQ sauce over meatloaf and return to oven. Bake for a further 45 mins, basting frequently with sauce. Serve hot or cold.

BBQ Sauce Ingredients:
1/2 cup water
1/2 cup tomato sauce
1/4 cup worcestershire sauce
2 tbs vinegar - i use brown
1 tsp instant coffee powder
30gm butter
1 tbs lemon juice
1/4 cup brown sugar

Method:
Combine all ingredients in a saucepan and bring slowely to the boil. Reduce heat and simmer for 5 mins. Enjoy!!!

I sometimes add a grated carrot to the meatloaf mixture as an added flavour, but my recipe doesn't have it written down, but i'm sure it's in there....oh i can't remember now and i've just transfered all my recipes to a book, and thrown out the bits of paper i had recipes scribbled on....oh well. Try both and see what you like best... Also, it will seem quite a sloppy mix when it's all finished. You can add a few more breadcrumbs if you thing it's too sloppy, but once it starts cooking it's fine and it stays nice and moist once cooked.

I also like to make a double batch of the sauce coz 1 batch will thicken up and coat the meatloaf with only a tiny bit left over, but a double batch will coat it nicely and leave you with enough to pour over once you've served it. And it is soooooo yummy cold the next day on sandwiches!. And it great to freeze too.....Hope you like it.