Season the meat with salt and pepper.

Add the meat to a large mixing bowl, creating a well in the center by kneading the sides of the meat to the edges of the bowl. Once you have made the well, add the bread.

Beat 1 egg and pour over the bread. Season with allspice, salt and pepper and add the onion and tomato paste. With your hands, combine everything well.

Form 4 large oval patties, about 3/4 inches thick. In a non-stick skillet, fry the patties on each side for about 7 minutes under a loose tin foil tent, which enables the steam to escape the skillet. Remove from heat and allow to sit tented while you prepare the potatoes.

In a medium pan, cover the quartered potatoes with with water. Bring to the boil and cook for about 10 minutes until the potatoes are tender. Drain the potatoes, return to the pan and place onto the stovetop to allow them to dry out.

Once the potatoes are dry, add the butter, sour cream, scallions, salt and pepper and milk and mash.

Remove the patties from the skillet and return the skillet to medium heat. Brown the butter and add the remaining onions, cooking for about 2 minutes. Sprinkle the pan with flour and cook for a further minute before adding 1 cup beef stock. Allow the mixture to come to a bubble, taste and add salt and pepper if necessary. Thicken or thin your gravy to desired consistency by either adding more flour to thicken or more stock to thin. Once at the desired consistency, add in the ketchup, mustard and steak sauce.

Slice the meatloaf patties and add a spoonful of your mashed potatoes to a plate, then cover generously in gravy.