Place the bread into a shallow bowl and pour over the milk. Squish it around with your hand until a paste forms. Set aside.
Heat a medium-sized skillet over medium-high flame. Pour in the oil, then toss in the onion and garlic. Sauté until golden and translucent. Set aside to cool as you gather the rest of the meatloaf ingredients.
Grab a large mixing bowl and put in the pork mince. Toss in the bread paste, salt, pepper, thyme, allspice, parmesan, egg and half of the cooked onion/garlic. (Leave the remaining onion in the skillet).
Mix the meatloaf ingredients really well and form into one loaf or two smaller ones, depending how you want to serve it.
Preheat oven to 220°C.
Grease a loaf pan, or grease two smaller pans that can go into the oven. Place the prepared meatloaf into the pan, drizzle over a little more oil and rub it all over the surface.
Place in the oven and cook for 10 minutes. Reduce the oven temp to 200°C, remove the meatloaf from the oven and pour over the prepared tomato sauce, ensuring the surface of the meatloaf isn’t left dry. Cooking the loaf without the sauce helps seal in the moisture.
Cover with foil and bake for 30 minutes. Remove the foil and cook for a further 10 minutes before serving.
Add all sauce ingredients to the skillet containing the reserved cooked onions. Heat gently and bring to the boil, allowing to simmer for 5 minutes. Check for seasoning and turn off heat.