Finely dice onion; roughly chop garlic and parsley.

Preheat oven to 180°C, using the top and bottom heat setting.

Rinse rice well, add water (100 ml per serving), season with a pinch of salt and bring to a boil.

Reduce heat to minimum, cover with a lid and cook for 7 minutes.

Drain in a colander when the time is up and set aside until step 4.

Combine pork mince, egg, half the onion, a little parsley, a generous pinch of salt and meatloaf spice blend.

Knead well, then slap the mixture against the side of the bowl several times to make it a bit softer and to knock out the air.

Shape into meatloaves, 2 per serving.

Heat literally a drop of vegetable oil in a frying pan over high heat.

Sear meatloaves for 1 minute on each side, transfer to a small baking dish and send to the oven for 15 minutes.

Don't wash the frying pan.

In the same frying pan, sauté onion and garlic for a couple of minutes, stirring, until fragrant. Add rice spice blend and strained tomatoes, season with salt and stir in your rice.

Check the consistency: you may need a splash of water, as the rice will absorb a little more liquid.

Stir in half the parsley and simmer on the lowest heat for 10 minutes.

Finish by tasting for salt and adding pepper. If the tomato sauce tastes too sharp, add a pinch of sugar or a few drops of honey.

Divide rice and meatloaves between plates and top with chopped parsley.