Preheat the oven to 180°C (350°F).
Add the egg, onions, curry powder, Italian seasoning, water, milk, salt and pepper to a large bowl.
Mix to combine into an onion and egg mixture.
Add the beef mince, then the pork sausage meat (casings removed), then the breadcrumbs. Mix until just combined, don’t overmix.
Shape into a loaf or press into a lined loaf tin.
Bake at 180°C for 45 minutes to 1 hour, until cooked through and firm to the touch.
Remove from the oven and carefully pour off any excess fat.
Rest it for 10 minutes before slicing. That helps it hold together and keeps it nice and juicy.
While that’s resting, put all the sauce ingredients except the cornflour and extra water into a saucepan, bring to a simmer and cook for 3 to 4 minutes.
Mix the cornflour with the extra water to make a slurry. Pour it into the sauce while stirring and cook until it thickens slightly and coats the back of a spoon.
Slice the meatloaf thickly, pour the sauce over the top, and serve.

Simon Says

Don’t overmix. Mix only until combined.
Sausages vary in seasoning, so go easy on the salt to start.
Cook to an internal temp of 68 to 70°C (155 to 160°F) in the centre.
Pull it at around 68°C (155°F) and let carryover do the rest.
Great the next day, cold in a sandwich.
Beef only or mixed with sausages? I prefer the mix for better flavour and moisture.
Breadcrumbs or Weet-Bix? Breadcrumbs give a softer result, but Weet-Bix works too.
Egg in the middle or leave it out? Entirely up to you.
To reduce the sugar, start by halving the brown sugar and taste from there.
If you want to reduce it further, add a splash more vinegar or Worcestershire sauce to keep the balance. You can also swap half the tomato sauce for puréed whole peeled tomatoes.
The more you change it, the further it moves away from the classic flavour.
This sauce is a treat, not an everyday meal.