1. Place the carrot, onion and garlic into a high sided jug and grind with a hand blender or alternatively wiz in a liquidiser until quite smooth.
2. In a mixing bowl add the ground vegetables to the minced beef along with the parsley, breadcrumbs, tomato ketchup, egg and seasoning. Mix well using a fork, though I find it easier to roll up the sleeves and squish with hands.
3. Pack into the lined loaf tin, evenly covering with the additional tomato ketchup and arranging the sliced tomato to cover.
Bake for 40-45 minutes in the preheated oven after which time the juices will run clear. Serve warm or cold. I particularly enjoy this for a cold lunch, served with salad and a good dollop of mayonnaise