Turn your oven to 200C (400F). Grate 2 zucchini and sliced the other 8 into coins about 1.5cm / 1/2in thick.

Line a loaf pan (approx 24cm x 12cm (9in x 5in)) with baking paper. In a medium bowl combine meat, salt, tomato paste and the grated zucchini. Use a clean hand to squeeze and mix until the zucchini is evenly distributed. Press the meat mixture into the tin and smooth the top.

Place the sliced zucchini in a large roasting tray. Drizzle with a little oil and scatter over a pinch of salt.

Place meatloaf in the oven on the middle shelf. And slot the zucchini in on the shelf below. Set your timer for 55 minutes.

When the timer goes check the meatloaf. It should be deeply golden and shrinking away from the sides of the pan. If you have a thermometer make sure the internal temperature is 71C (160F) or above. Remeber the tomato paste give the meat loaf a slightly pink colour even when cooked.

To serve cut meatloaf into generous door step slices. Drizzle over the beautiful juices. Top with the sauce. Toss the herbs in with the zucchini and serve the roast veg on the side.