Pre-heat the oven to 180°C. Grease and line 1lb loaf tin.
In a large mixing bowl, combine all the ingredients including seasoning, reserving 1 tbsp of the chopped parsley for garnishing afterwards. Mix using your hands so that everything is thoroughly combined.
Pack the mixture into the loaf tin, making sure the top is smooth. Bake for 1 hour, pouring away any released liquid about halfway through cooking. Remove when ready and allow to cool in the tin for 5 minutes before turning out.
Garnish the top with the reserved parsley, start to slice the meatloaf and serve on the nonstick baking paper.