1. Grease 14cm x 24cm loaf pan. Line base and two sides with baking paper.
2. Combine minces, onion, garlic, 1/2 cup of the pasta sauce, stuffing mix, sage, eggs and salt and pepper in a large bowl. Using your hands, mix until well combined. Press mixture into prepared pan.
3. Cook in a moderate oven (180C) for 40 minutes. Remove from oven. Carefully drain off excess liquid from pan. Brush top of meatloaf with a combination of remaining pasta sauce and barbecue sauce.
4. Return meatloaf to oven. Cook for a further 20 minutes, or until cooked through.
5. Serve meatloaf sliced, warm or cold, with steamed vegetables and fresh herbs.

TIP: Beef or chicken mince can be substituted for the pork and veal minces in this recipe.